SALT BAKED BEETROOT, RICOTTA, PINE NUT & RED WINE DRESSING
100g rock salt
6 sprigs of thyme
4 cloves of garlic
150g of each, golden & candy baby beetroot
200g Sairass (sheep’s milk ricotta) or soft goat’s cheese
75g pine nuts, toasted
handful of salad leaves
Preheat the oven to 160C. Wash the baby beetroots and thinly slice 2 of each colour on a Japanese mandolin. Place into iced cold water for 5 minutes.
Place rest of the baby beetroots on a bed of rock salt with 4 sprigs of thyme and 2 garlic cloves and a bay leaf and bring to the boil. Simmer for 45 minutes, drain and then blend to a smooth puree.
Whip the Sairass or goat’s cheese until soft and season with salt and cracked pepper.
To make the red wine dressing, first reduce the red wine to 50ml by heating it in a pan. Take 1 tbsp of the beetroot puree and whisk in the reduced red wine and Cabernet Sauvignon vinegar, before slowly adding in the olive oil.
To plate, place a few spoonfuls of the whipped cheese on the plate, followed by a mixture of the cooked and sliced beetroot. Scatter over the pine nuts, drizzle with the dressing and finish with a few salad leaves.DOWNLOAD RECIPE