SPRING BEETS WITH GOAT ’S CHEESE, NASTURTIUM & BLACK GARLIC VINAIGRETTE

SERVES 4 / PREPARATION 15 MINUTES PLUS 1 HOUR MARINATING / COOKING 65 MINUTES

200g rock salt

300g baby gold beets

30g black garlic

100ml balsamic vinegar

1 tablespoon honey

100ml grapeseed oil

100g baby red beets, shaved or sliced finely 100g soft goat’s cheese or other soft cheese nasturtium leaves (optional)

Preheat the oven to 170°C.

Spread rock salt over a baking tray and place the gold beets on top. Cover the tray with foil and bake beets for 60 minutes or until tender. Peel beets while still warm.

Meanwhile, make the vinaigrette. In a small saucepan, bring the garlic, balsamic and honey to a simmer for a minute until honey is dissolved and garlic is very soft. You don’t want the balsamic to reduce. Transfer to a blender while still warm and blend, slowly adding the grapeseed oil.

Marinate the red beets in the black garlic vinaigrette (it’s nice to do this for an hour if you can), reserving a little of the dressing for serving.

To serve, place gold beets on the plate, pipe or spoon goat’s cheese on top, add the marinated red beets and sprinkle over nasturtium leaves if using. Dress with the reserved vinaigrette.