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Ingredients
serves4
2 large cooked beetroot, about 800g
salt and freshly ground black pepper
4 tbsp groundnut oil
200g fresh goats' cheese (anything creamy)
1 bunch rocket
100g semi-dried tomatoes
100ml olive oil
2 tbsp balsamic vinegar
Method
Cut the beetroot in half, then each half into six wedges. Lay these flat on a tray just large enough to hold them, season them well and poor over the oil. Roast the beetroot for 15 minutes each side.
You can either serve them straightaway or at room temperature. In either case, chop the goats' cheese into chunks and slice the rocket. Scatter these and the whole semi-dried tomatoes over the top of the beetroot wedges. Drizzle with the olive oil and vinegar, grind over plenty of pepper and serve.
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