Roast beetroot with Ardsallagh goat cheese and balsamic vinegar
SERVES
4
PEOPLE
PREP TIME
20
MINUTES
COOKING TIME
60
MINUTES
CUISINE
COURSE
Main
Method
Preheat the oven to 230°C. Wrap the beetroot in aluminium foil and roast in the oven until soft and cooked through for 30 mins to an hour depending on size.
To Serve, rub off the skins of the beetroot, keep whole or cut into quarters. Toss in extra virgin olive oil. Scatter a few rocket and tiny beetroot leaves on each serving plate. Arrange a selection of warm beetroot on top.
Drizzle with extra virgin olive oil and balsamic vinegar. Put a dessert spoonful of goat cheese beside the beetroot. Sprinkle with salt and pepper.
Garnish with tiny beet greens or wild garlic flowers and serve.
Ingredients
6-12 baby beetroot, a mixture of red, golden and Choggia
salt and pepper
extra virgin olive oil
Balsamic vinegar
175g goat's cheese — Ardsallagh or St. Tola Rocket
beetroot leaves
wild garlic leaves, if available
Method
Preheat the oven to 230°C. Wrap the beetroot in aluminium foil and roast in the oven until soft and cooked through for 30 mins to an hour depending on size.
To Serve, rub off the skins of the beetroot, keep whole or cut into quarters. Toss in extra virgin olive oil. Scatter a few rocket and tiny beetroot leaves on each serving plate. Arrange a selection of warm beetroot on top.
Drizzle with extra virgin olive oil and balsamic vinegar. Put a dessert spoonful of goat cheese beside the beetroot. Sprinkle with salt and pepper.
Garnish with tiny beet greens or wild garlic flowers and serve.
