Marinated Beetroot, Rosary Goats Cheese, Bee Pollen & Hampshire Honey

Marinated Beetroot, Rosary Goats Cheese, Bee Pollen & Hampshire Honey

Marinated Beetroot, Rosary Goats Cheese, Bee Pollen & Hampshire Honey


Preparation method

1. Mash the goat’s cheese with a fork until smooth, season with a little pepper, but not salt, then fill a piping bag with this cheese mix.

2. Slice the beetroot as thin as possible on a mandolin and stack back into shape. Using a sharp ring cutter, cut the centres out of the beetroot to give you tidy rings of beetroot; you will need 24 in total. 

3. Place the rings of beetroot onto a plate covered with cling film and dress with the honey and rapeseed oil, leave for 30 minutes to marinate.

4. Pick the leaves and place into a bowl and lightly dress with the salad dressing.

5. Place three rings of beetroot onto each plate, pipe a small mound of goat’s cheese in the centre of each ring, top with another ring of beetroot so they are sandwiched.

6. Divide the leaves in between the stacks.

7. Top each stack with a good pinch of bee pollen, and any remaining honey & rapeseed oil.

 

Serves

Four portions.


Ingredients

  • 250g of Rosary Goats cheese from Layburn Cheese
  • 1 large beetroot, cooked in salted water
  • 2 teaspoons of Hampshire honey
  • 1 small punnet of mixed cress
  • 1 small punnet of Peashoots
  • 2 teaspoons of Bee Pollen
  • 2 teaspoons of Pratt’s Hampshire Rapeseed oil
  • Salad dressing

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