February 2011

Baked Beetroot with Grilled Goats’ Cheese

2 small beetroot per person

Little Doone orange balsamic

1slice of Chevre per person or 3 pieces is from a small log like Ragstone

2-3 roughly crushed walnuts

Walnut oil - optional

Method

1.       Pre-heat oven to 190^oC/Gas 5.

2.       Wash beetroot, dry then top and tail.

3.       Wrap in foil and pop into the oven for about 45-60 mins (depending on size of beetroots) until they give gently when squeezed.

4.       Let the beetroots cool slightly, peel and slice thinly.

5.       Pour a couple of tablespoons of orange balsamic into a bowl and dip in the warm beetroot slices. Arrange in overlapping slices on a plate.

6.       Put goats’ cheese under a hot grill for a couple of minutes until lightly browned.

7.       Place cheese on beetroot, scatter with nuts and drizzle with walnut oil if using.

8.       Serve with crusty walnut bread.

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