Glazed Goat’s Cheese and Beet­root with Pea Shoots Salad

No. 1 Magazine - - FRONT PAGE - PREPA­RA­TION TIME 45 min­utes COOK­ING TIME 30 min­utes SERVES 4


• 3 large beet­roots • 10 raw baby beets • 3 sprigs of thyme plus 4 leaves • 4 goat’s cheeses, each 125g • 200ml olive oil • 115g caster sugar • 2 tsp bal­samic vine­gar • salt and black pep­per • 150g pea shoots • 20g toasted pine nuts


1. Pre-heat the oven to 200°C (400°F/gas6). Boil a saucepan of wa­ter and add the large beet­roots. Re­duce heat, and sim­mer for 30 mins. Leave to cool, then peel and dice. Wrap the baby beets in foil with the sprigs of thyme, oven bake for 15 mins. Peel and cut into wedges. 2. Put the goat’s cheeses in a bowl with the thyme leaves and olive oil. Leave to mar­i­nate. For the beet­root purée, melt the sugar in a pan on a mod­er­ate heat and cook for 5 mins. Add the diced beet­root and cook for 3 mins whilst stir­ring. Re­move from heat and add bal­samic vine­gar. Blend in a food pro­ces­sor. 3. Pour the purée into a muslin-lined colan­der and al­low the liq­uid to drain through. Sea­son the liq­uid and dou­ble the vol­ume with olive oil to cre­ate dress­ing. 4. Pre­heat the grill. Re­move the cheeses from the mari­nade and place un­der the grill for 1-2 mins or un­til it starts to brown. Then, toss the pea shoots in 4 tbsp of the dress­ing mix. 5. To as­sem­ble, spread 1 tbsp of the purée on the plate. Add the pea shoots and a glazed cheese on top. Driz­zle over the dress­ing and add the baby beets. Sprin­kle with the toasted pine nuts. Serve with soda bread.

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