Roasted beetroot with baby chard, goat’s cheese and walnuts

Name: Roasted beetroot with baby chard, goat’s cheese and walnuts
Yield: Serves 4 as a Starter (Or 2 as a Main Course)
Ingredients: 150 ml olive oil; 40 ml thin honey; sea salt; 1 garlic clove, peeled and crushed; olive oil, to drizzle; 15 g parsley leaves, finely chopped; 40 g baby chard leaves, or mixed baby greens, such as rocket or spinach; 100 g walnuts, shelled and chopped; 2 tbsp white wine vinegar; 3 red beetroot, washed; 40 ml milk; 15 g chervil leaves, finely chopped; 50 ml red wine vinegar; 65 ml olive oil; 1 plain goat’s cheese log, about 150g, without rind

Preparation info

Serves
4
as a Starter

Difficulty
Medium

Appears in

Gourmet Food for a Fiver

By Jason Atherton

Published 2010

About

THIS IS A RELAXED VERSION OF ONE OF MY STAR RESTAURANT DISHES. THE SIMPLE MARRIAGE OF BEETROOT AND GOAT’S CHEESE WORKS BEAUTIFULLY AND THE GLAZE ADDS A LOVELY COMPLEXITY. IT’S A VERY EASY DISH TO PUT TOGETHER.

Ingredients

3 red beetroot, washed
sea salt
1 plain goat’s cheese log, about 150g, without rind
40

Main course
Starter
Gluten-free
Vegetarian

Method

Preheat the oven to 200°C/Gas 6. Trim the tops and roots from the beetroot, chop the trimmings and put into a saucepan. Cut off and roughly chop a quarter of 1 beetroot; add to the pan. Loosely wrap all the rest of the beetroot in foil, sprinkle with a little sa