BALSAMIC-MARINATED BEETROOT WITH GOATS’ CHEESE
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
4 tablespoons balsamic vinegar
2 tablespoons balsamic drizzle or glaze
2 tablespoons olive oil
1 teaspoon caster sugar
1 sprig of thyme, leaves picked
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