Heritage Beetroot Recipe

Heritage Beetroot - Truffled goats’ cheese, raspberry, hazelnut

A dish to impress, this beetroot recipe is surprisingly simple and a delight to the tastebuds. 

Ingredients:

• Purple Beetroot x 4 large 
• Candy beetroot x 2 large
• Golden Beetroot x 2 large
• Olive oil 
• Garlic 
• Thyme 
• Raspberry vinegar
• Malden salt
• 1 pear 
• (100ml white wine vinegar, 100ml water, 100ml sugar)
• 50g hazelnuts 
• 100g rosary goats cheese
• Splash of truffle oil 
• Garden foraged herbs 

Method:

1. Beetroots  
   Individually wrap each beetroot in tin foil with a crushed clove of garlic, splash of olive oil and a pinch of salt. 
   Oven bake until fully cooked through. 
   Chill, peel and cut to size
   Keep 2 cooked purple beetroot aside

2. Beetroot purée
   Blend the 2 beetroots with a pinch of salt and a splash of raspberry vinegar until very smooth (add water if needed)

3. Hazelnuts 
   Oven roast until golden and season with table salt whilst still hot

4. Pears 
   Bring water, vinegar and sugar to boil and leave to cool
   Peel and cut pear and cover in pickling 

5. Goats cheese 
   Whip Rosary goats cheese with truffle oil and put into piping bag

6.  Beetroot dressing 
   100ml olive oil
   10 ml raspberry vinegar 
   Pinch of salt and ground pepper 

7. To plate
   1.    Dress beetroots with dressing and leave on side
   2.    Pipe beetroot purée and goats cheese onto plate
   3.    Place dressed beetroots in and around the goats cheese and purée 
   4.    Put 3 pieces of pickled pear around the beetroot
   5.    Garnish with roasted hazelnuts and thin slices of dressed raw beetroot
   6.    Some washed dandelion from your garden works well with this dish

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