Glazed Goat’s Cheese and Beetroot with Pea Shoots Salad
• 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.