Balsamic-roasted beetroot with goats cheese and rocket
Serves 4
At the Saturday Market in Nelson we are able to buy a wonderful, locally produced, organic goats milk cheese. It is quite firm and strongly flavoured so we simply shaved it fine for this recipe. A soft creamy feta and many other styles of cheese would also match well with the concentrated sweetness of the roasted beetroot. This is a wonderful lunch or entree almost all year round because fresh rocket and beetroot traverse the seasons with ease.
6 – 8 small beetroots (about 500g)
Olive oil
Pinch sea salt
2 tsp balsamic vinegar
A bunch of rocket leaves (about 200g), washed and drained
100 - 200g goats cheese, sliced fine or cut in small cubes.
Place whole, unpeeled beetroots in a small pot, cover with cold water and bring to 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 and allow to cool for 10 minutes. Under cold running water peel the beetroots with your fingers. The tough outer skins should just rub off, but if this isn’t working peel them with a small knife.
Heat oven to 375 degrees . Slice beetroots into bite-size segments. Place in an oven tray and toss with about 1 tablespoon of olive oil and a pinch of salt. Roast in the oven for about 15 minutes, turning them once or twice, until starting to shrink and caramelise. Remove tray from the oven and immediately sprinkle with balsamic vinegar, tossing the beetroot slices to coat well.
When beetroot has cooled, arrange on 4 individual plates with the rocket leaves and feta. Drizzle with a little extra virgin olive oil before serving.