Beetroot roasted in its skin tastes of earth and sugar in equal measure. It wants acid and it wants it while hot. Raspberry Vinaigrette goes on the moment the beets are peeled, so the tartness sinks in and the colour turns properly obscene. Cold goat's curd underneath does the rest.
1 hr 15 mins. Serves 4.
Ingredients
- 800g Beetroot, medium, scrubbed
- 80ml Plateit Raspberry Vinaigrette
- 200g Goat's curd
- 50g Hazelnuts, toasted, crushed
- 2 tbsp Olive oil
- Mint leaves, torn, a handful
- Salt and pepper, to taste
Method
- Oven to 200C. Beets in a roasting dish with the oil, a splash of water and plenty of salt. Cover tight with foil.
- Roast 55 to 70 mins depending on size, until a knife meets no resistance.
- Cool 10 mins, then rub the skins off with a cloth you do not love. Cut into rough wedges.
- Toss the warm wedges with 60ml of Plateit Raspberry Vinaigrette. Leave 10 mins.
- Spread the curd across a platter, beets on top, the last 20ml of vinaigrette over, then hazelnuts, mint and pepper.
Swap it: No goat's curd, use ricotta loosened with a spoon of olive oil.
