With rock and roll names such as the white ‘Albina Ice’, the beautiful candy striped ‘Chioggia’ and ‘Burpee’s Golden’, these Heritage Beetroot from my local supermarket looked far more exciting than the standard burgundy ‘Boltardy’ (which had, incidentally, sold out – beetroot is under demand!).
Not wanting to ruin the amazing marbled patterns I decided to finely slice them with a mandolin (instead of roasting) and then I marinaded them to soften and add flavour to their raw earthiness. Grilled goats cheese and nuts are a classic pairing to beetroot and the pea shoots added freshness. Very moreish.
Serves 4
- Peel and finely slice 6-8 Small Heritage Beetroot. Place in a bowl and add 6 tbsp Olive Oil, 3 tbsp Red Wine Vinegar, 1 tsp Agave Nectar (or sugar) and a sprinkling of Dried Mixed Herbs. Mix and leave for at least an hour.
- Preheat the grill. Cut 2 Goats Cheese Logs into 8 pieces (about an inch thick). Place on baking parchment on a baking tray and season with pepper. Grill for 3-4 minutes until golden.
- Toast a handful of chopped Pecans in a hot heavy based pan and dry roast for a few minutes.
- Meanwhile, arrange the beetroot on 4 plates, overlapping the slices in a circular shape.
- Place the goats cheese in the middle of the beetroot, sprinkle with the nuts and place a few pea shoots around. Drizzle with the remaining marinade and serve.
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