NZ House & Garden - Country Living - - Romantic Style Design File -

A few sim­ply and per­fectly pre­pared el­e­ments, art­fully ar­ranged, cre­ate a delectable of­fer­ing.

4 medium beet­root

120g soft goats’ cheese (a cylin­dri­cal-

shaped cheese works best)

Mi­cro­greens or baby rocket leaves

for gar­nish


4 ta­ble­spoons bal­samic vine­gar

2 ta­ble­spoons bal­samic driz­zle or glaze

2 ta­ble­spoons olive oil

1 tea­spoon caster sugar

1 sprig of thyme, leaves picked

Caramelised wal­nuts:

70g wal­nut halves, very roughly chopped 1 ta­ble­spoon ic­ing sugar

Cook beet­root un­til ten­der ( bake in foil or boil if pre­ferred). When cool enough to han­dle, peel and cut into thin slices.

Com­bine mari­nade in­gre­di­ents in a shal­low dish. Add beet­root and sea­son to taste with salt and pep­per. Cover and chill for at least an hour.

Caramelised wal­nuts: Heat a heavy-based fry­ing pan over medium heat. Add wal­nuts and toss for a minute or un­til their oil starts to re­lease. Dust with a lit­tle of the ic­ing sugar and a sprin­kle of cold water. Re­peat this sev­eral times un­til wal­nuts are caramelised. Set aside to cool.

Heat grill to high heat and line a bak­ing tray with bak­ing pa­per. Place 1cm-thick rounds of goats’ cheese on the tray and sea­son with salt and pep­per. Grill un­til golden. Re­move beet­root slices from mari­nade and ar­range on 4 serv­ing plates. Scat­ter with some of the gar­nish­ing greens and place a piece of grilled cheese on top. Driz­zle over some of the mar­i­nat­ing liq­uid, scat­ter over the toasted nuts and gar­nish with ex­tra greens be­fore serv­ing. Serves 4

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