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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



1.       Pre-heat oven to 190oC/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.

What else is in my basket?

Rabbit, sardines, wild salmon. Spring greens, sorrel, purple sprouting broccoli. Forced rhubarb.
Lea Harris



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