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If you have beetroot in your veg box today or lingering from last week, this is a great way to give this humble root the star treatment. So simple, surprisingly delicious and the crimson, white and green looks very alluring on the plate. A fantastic starter or light lunch alongside some good bread. Recipe from bbcgoodfood.com. The beetroot slices need to be extremely thin: if you are slicing them by hand (as I did) and they’re not delicate enough, increase the marinating time, ideally several hours or overnight.

Marinated beetroot with grilled goat’s cheese

If you have beetroot in your veg box today or lingering from last week, this is a great way to give this humble root the star treatment. So simple, surprisingly delicious and the crimson, white and green looks very alluring on the plate. A fantastic starter or light lunch alongside some good bread. Recipe from bbcgoodfood.com. The beetroot slices need to be extremely thin: if you are slicing them by hand (as I did) and they’re not delicate enough, increase the marinating time, ideally several hours or overnight.

    Ingredients

  • 4 smallish raw beetroot or 2 slightly larger ones
  • 6 tbsp olive oil, plus extra for greasing
  • 3 tbsp red wine vinegar
  • 1 tsp sugar
  • 1 tsp fresh thyme leaves
  • 200g goats cheese logs, cut into thick slices/rounds
  • 4 handfuls rocket

    Method

  1. Wash and peel the beetroot. If they have unblemished skins just scrub clean rather than peel. Slice them as thinly as possible ideally with a mandoline or a food processor slicing attachment.
  2. Mix the oil, vinegar, sugar and thyme in a shallow dish and season well. Add the sliced beetroot and marinate for at least a couple of hours or overnight if possible.
  3. Heat grill to high. Season the goat’s cheese slices, then place on an oiled baking tray and grill for 2-3 mins until golden and melting.
  4. Lift out the beetroot, reserving the marinade, and divide between four plates. Top with the rocket, a round of goat’s cheese and a little more rocket. Drizzle with the marinade and serve.
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