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Salt bake beetroot, goat's cheese and hazlenut
Salt bake beetroot, goat's cheese and hazlenut
BBQ
Main
1.5 hours
Vegetables/vegetarian
Medium
Serves
4 to 6

"The earthy beetroot in this dish and sweetness of the beetroot reduction with the sharpness of the cabernet sauvignon vinegar against the bite of goats cheese packs a punch, cutting through the richness of any meat accompaniment," says Carter . "Or it is also bl**dy delicious on its own for any non-meat eaters. The torched goats cheese adds the scent of smoke and char, giving a gentle nod to Smokestak."

Recipe courtesy of
Ingredients
  • 2kg English purple beetroot - washed
  • 200g Rock salt
  • 250g Goat cheese
  • 60g Toasted hazelnuts – roughly chopped
  • 60ml Extra virgin olive oil
  • 25ml Cabernet Savignon vinegar
  • 25ml Beetroot reduction (see recipe for instructions)
  • Sea salt
Method
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Method
  1. Bake the beetroot on a tray on a bed of rock salt until just tender, then cool at room temperature. Cooking times will vary but 200*C for around 45 mins to 1 hour should do.
  2. Peel the beetroot whilst still warm, and break into rough pieces onto serving plates.
  3. Crumble the goat cheese over the beetroot and blow torch until dark brown, melting and caramelised all over.
  4. Make a dressing with the beetroot reduction, vinegar, olive oil and hazelnuts, season with sea salt, and drizzle over the beetroot and goat cheese.
  5. For the beetroot reduction:
  6. We use the previous day’s leftover beetroot to make a reduction: Boil the roughly chopped beetroot in double the quantity of water until reduced by half. Strain the liquid and reduce further until the liquid is thick and the consistency of a glaze – you’ll only have about 100ml of reduction from 5ltr water.

The Pass was created to help the many people now struggling to feed themselves and their families as a result of the Coronavirus pandemic. If you like or use this recipe, please consider making a small donation to Hospitality Action to help those whose livelihoods have all but disappeared.

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