Beetroot and goat’s cheese rolls
Beetroot, peppery cheese and rocket are a classic taste combination, try it on a hot dog.
1 bunch beetroot oil salt
2-3 garlic cloves, finely
chopped balsamic vinegar
4 seed rolls, halved
4 pork sausages young beetroot leaves or
1 goat’s cheese or peppered
cheese roll, sliced
½ red onion, sliced
1 Roasted beetroot Arrange the beetroot in a roasting tin, drizzle with oil and sprinkle with salt and chopped garlic. Roast for about 40 minutes or until cooked and soft. Remove the beetroot skins, cut into pieces and pour over a little balsamic vinegar. Leave to cool.
2 Hot dogs Toast the rolls if desired.
3 Cook the sausage over low coals and turn frequently until done so the casings do not burst or cook in an oven that has been preheated to 200 °C.
4 Place the beetroot leaves or rocket in the rolls and top with the sausage, beetroot, cheese and red onion.
Do not let the beetroot cool completely before peeling. It’s easier to do as soon as they are cool enough