Beetroot, goat’s cheese and candied walnuts

1 HOUR 10 MINUTES | SERVES 4 AS A STARTER OR SIDE EASY |

olive oil 3 tbsp

beetroots 4 small

hard goat’s cheese 100g, crumbled or finely grated BEETROOT GLAZE

red wine 100ml

port 50ml

caster sugar 50g

red vermouth 50ml

red wine vinegar 50ml

beetroot juice 250ml CANDIED WALNUTS

walnuts 50g

icing sugar 10g

1 Heat the oven to 200C/fan 180C/gas 6. Season the beetroots with salt and 2 tbsp of the oil, then wrap in foil. Roast for 30-40 minutes or until a knife or skewer pierces the beetroots easily. Peel the beetroots and slice each into four wedges.

2 For the glaze, cook the wine, port, sugar, vermouth and vinegar in a pan over a medium-high heat for 20 minutes, stirring occasionally, until thick, syrupy and reduced.

3 Pour in the beetroot juice, then continue to cook for 5 minutes until you get a glaze consistency. Cook the walnuts in a small pan of boiling water for 1 minute, then drain, pat dry with kitchen paper and allow to cool.

4 Once cool, roll the blanched walnuts in the icing sugar. Heat 1 tbsp of the olive oil in a pan over a medium-high heat and fry the coated walnuts for 2-3 minutes or until really crisp. Drain on a plate lined with kitchen paper and allow to cool.

5 To serve, put the beetroot wedges in a bowl and toss with a few tablespoons of the beetroot glaze to coat. Season with a pinch of sea salt. Arrange the glazed beetroot in a serving bowl and crumble the goat’s cheese on top. Break up the candied walnuts and scatter over the beetroot. Finish the plate with a few drops of the beetroot glaze left over from the bowl.

PER SERVING 400 kcals | fat 23.6G saturates 6.7G | carbs 25.9G | sugars 25.4G fibre 2G | protein 8.7G | salt 1.7G