2 baby beetroot (beets), red and yellow
1 tablespoon extra-virgin olive oil
1 tablespoon sherry vinegar
1 teaspoon sweet raspberry vinegar
150 g round of goats cheese with soft rind (such as Saint-Secret Fromage de Chevre)
2 teaspoons caster sugar
1 large handful of watercress
1–2 tablespoons walnuts, broken
1 small spring onion, white part only, julienned
baby rocket (optional)
Steam the baby beetroot whole in a steamer over a saucepan of boiling water with the lid on for 20 minutes, or until they are just cooked through – they are ready when you can pierce them easily with a fork.
Refresh under cold running water and use your fingers to rub off the skins.
Cut the beetroot into small wedges or cubes and dress with the olive oil, sherry vinegar and raspberry vinegar. Season with salt and pepper.
Preheat the grill to high heat. Line a baking tray with baking paper and put the whole round of goats cheese on it.
Sprinkle the top of the cheese evenly with sugar. Grill for 8–10 minutes until golden and the sugar has caramelised.
Place the goats cheese in the centre of a plate, surrounded by the beetroot (reserving dressing and juice).
Arrange the watercress, walnuts, spring onion and baby rocket (if using) around the plate, and drizzle over the
Serves two to share.
Images and recipes from Delicious Every Day by Anna Gare, published by Murdoch Books.