Roast beetroot with Ardsallagh goat cheese and balsamic vinegar

Recipe by:

Seasonal beetroot is sweet and delicious when roasted and pairs beautifully with creamy goat's cheese for enhanced flavour

Roast beetroot with Ardsallagh goat cheese and balsamic vinegar

SERVES

4

PEOPLE

PREP TIME

20

MINUTES

COOKING TIME

60

MINUTES

CUISINE

COURSE

Main

Method

  1. 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.

  2. 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.

  3. Drizzle with extra virgin olive oil and balsamic vinegar. Put a dessert spoonful of goat cheese beside the beetroot. Sprinkle with salt and  pepper.

  4. 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

  1. 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.

  2. 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.

  3. Drizzle with extra virgin olive oil and balsamic vinegar. Put a dessert spoonful of goat cheese beside the beetroot. Sprinkle with salt and  pepper.

  4. Garnish with tiny beet greens or wild garlic flowers and serve.