The garden is overflowing with Beetroot this time of year, and we just love to eat seasonally around here. They key to good health and longevity is it not? Here is a delicious Beetroot treat, coupled with creamy goat’s cheese, it is a firm favourite for Saturday lunch.
- 425g can sliced beetroot, drained
- 1/4 cup (60ml) olive oil
- 1/4 cup (60ml) balsamic vinegar
- 3 teaspoons chopped chives
- 2 tablespoons milk
- 120g soft goat’s cheese
- Micro salad and herb leaves (see note) or regular mixed baby salad leaves, to garnish
- 2 tablespoons toasted chopped walnuts
Choose 12 even-sized slices of beetroot, pat dry with paper towel, then lay in a shallow dish. Cover with the oil and balsamic, then set aside at room temperature for 1 hour.
Place the chives, milk and goat’s cheese in a bowl. Season with sea salt and freshly ground black pepper, then mash with a fork until smooth.
Just before serving, drain the beetroot (reserving dressing) and pat slices dry with paper towel. Place 1 beetroot slice on a serving plate. Spoon the cheese mixture into a piping bag and pipe some onto the beetroot (alternatively, spread about 1 tablespoon of mixture over the beetroot with the back of a spoon). Repeat with more beetroot and cheese, then finish with a final beetroot slice. Repeat to make 4 stacks.
Garnish each stack with a few leaves, sprinkle some walnuts around each plate, then drizzle with the reserved dressing. Serve immediately.
Wine Pairing – Bald Hills Single Vineyard Central Otago Pinot Noir 2011
This 2011 Central Otago Pinot Noir matches perfectly with a range of cheeses, but with this creamy goats cheese, it is spot on! Fruity yet spiced with fragrant vanilla, it sings alongside the acidity of the beetroot and balsamic vinegar. Mouth watering to say the least!