Balsamic roasted beetroot with goat's cheese and rocket
Served on its own as a starter or light lunch, this is a delicious way to use the beetroot from the garden.
|8||Baby beetroots, 500g|
|1 Tbsp||Olive oil|
|1 pinch||Sea salt|
|1 Tbsp||Balsamic vinegar|
|300 g||Rocket, including flowers if available, washed and drained|
|150 g||Goat's milk cheese, finely shaved or cut into small cubes|
|1 to drizzle||Extra virgin olive oil|
- Place whole, unpeeled beets in a small saucepan, cover with cold water and bring to a boil. After about 15 or 20 minutes, check whether they are soft right through by piercing them with a skewer or sharp knife. When soft, drain, then cool for 10 minutes. Under cold running water, peel beets using your fingers. The tough outer skins should just rub off, but if this isn't working, peel them with a small knife.
- Preheat oven to 190C. Slice the beets into bite-sized segments. Place in a roasting dish and toss with about 1 tablespoon of olive oil and a pinch of salt. Roast for about 15 minutes, turning once or twice, until the segments start to shrink and caramelise.
- Remove the dish from the oven and immediately sprinkle with balsamic vinegar, tossing slices to coat evenly. When cool, arrange on 4 individual plates with the rocket leaves and cheese. Drizzle with a little extra virgin olive oil before serving.