Marinated Beetroot with Goat’s Cheese, Chard and Beetroot Dressing

Name: Marinated Beetroot with Goat’s Cheese, Chard and Beetroot Dressing
Yield: Serves 6 as a starter
Ingredients: handful of baby chard leaves (or micro leaves); 1 tbsp caster sugar; 1 tsp thyme leaves; 1 tbsp Cabernet Sauvignon vinegar, or other red wine vinegar; 1 tbsp Cabernet Sauvignon vinegar, or other red wine vinegar; 3 tbsp extra-virgin olive oil; few knobs of butter; 1 tbsp of toasted pine nuts, chopped; handful of baby chard leaves (or micro leaves); sea salt and black pepper; 200 g ewe’s milk ricotta, soft goat’s cheese or fresh goat’s curd; 200 g ewe’s milk ricotta, soft goat’s cheese or fresh goat’s curd; 200 g ewe’s milk ricotta, soft goat’s cheese or fresh goat’s curd; 100 ml olive oil; 2 tbsp Chardonnay vinegar, or other white wine vinegar; 2 tbsp Chardonnay vinegar, or other white wine vinegar; 2 tbsp honey; sea salt and black pepper; 1 thyme sprig; 25 g butter; 3 large beetroot, peeled

Preparation info

Serves
6
as a starter

Difficulty
Easy

Appears in

Maze

By Jason Atherton

Published 2008

About

Ingredients

3 large beetroot, peeled
25 g butter
1 thyme sprig
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Starter
Gluten-free
Vegetarian

Method

Thinly slice two large beetroot using a mandolin. Stack a few larger slices on top of each other and use a 5 cm pastry cutter to stamp out small discs. Repeat until you have 36 neat discs. Save the trimmings and set aside.

For the marinade, mix all the ingredients together in a bowl. Add th