Great for when you're entertaining.
Ingredients
- 6-12 baby beetroot, a mixture of red, golden and Choggia would be wonderful
- Maldon sea salt
- Freshly cracked pepper
- Extra virgin olive oil
- Balsamic vinegar
- 175g (6oz) goat's cheese - Ardsallagh or St Tola
- Rocket and beetroot leaves
- Wild garlic leaves, if available
Method
- Pre-heat the oven to 230°C/450°F/regulo 8.
- Wrap the beetroot in aluminium foil and roast in the oven until soft and cooked through - 30 minutes to an hour depending on size.
- To Serve:
- Rub off the skins of the beetroot, keep whole or cut into quarters. Toss in extra virgin olive oil.
- Scatter a few rocket and tiny beetroot leaves on each serving plate. Arrange a selection of warm beetroot on top. Drizzle with extra virgin olive oil and balsamic vinegar.
- Put a dessert spoonful of goat's cheese beside the beetroot. Sprinkle with sea salt and freshly ground pepper. Garnish with tiny beet greens or wild garlic flowers and serve.
