Spirit's Delamere Goats Cheese, Beetroot Chutney, Roast Beetroot & Wild Rocket Recipe

Designed by Spirit’s Head Chef Rick Barlow, this delightful recipe (which serves 4) is a perfect starter for this time of year.

Ingredients
200g soft goat’s cheese
4 raw beetroot
100g wild rocket
100g brown sugar
50ml balsamic vinegar
50ml white wine vinegar
1 star anise
1 bay leaf
1 tsp all spice
Olive oil

Method
Pre heat the oven to 180°C and add two of the raw beetroot, roast for 1 hour and set aside.

Peel and grate the remaining beetroot, add the vinegars, sugar and spices, season with rock salt and cook in a heavy bottom pan until the chutney starts to caramelize.

Peel the roasted beetroot and cut into chunks (two per person).

To assemble - take a spoon of goats cheese and place on a plate, then add chutney, roasted beetroot, dress the rocket with a little olive oil and serve.

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Posted: Tuesday 16th August 2011
ID: 7811 - 651