Baby beetroot and goat cheese salad

Beetroot and goat cheese are no strangers on a plate together. This recipe from new Hilton Hotel’s The Brasserie executive chef Lloyd Cremer puts a local twist on these classic ingredients in a salad of glazed baby beetroot, Woodside “Vesuvius” goat cheese, pine nut and cabernet dressing and seasonal salad leaves.

Serves 4

Ingredients

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500gr Baby beetroot-mixed colours
3 sprigs thyme
3 sprigs Rosemary
Pinch of caraway seeds
2 tablespoons Honey
Salt and pepper
50 ml olive oil
200gr Woodside “Vesuvius” goat cheese
50gr Pine nuts –toasted in olive oil
75ml Coriole Cabernet vinegar
250ml Cabernet wine
75ml Olive oil
1 teaspoon Dijon mustard
Chives-snipped
Seasonal salad leaves-to taste
Basic salad dressing

 Method

1. Place Beetroot into salted water and bring to boil, cook till tender. Drain water and cool the beetroot, peel with back of a small knife if required.
2. Place red wine in small pot and reduce by a third, add vinegar and bring back to a quick boil, remove after 2-3 minutes depending on desired consistency.
3. Cool red wine and vinegar mix, add mustard to bowl and whisk in the reduced wine mix, then whisk olive oil into mix and season to taste, add chives.
4. Heat a medium size pan, add honey, olive oil, rosemary, thyme, caraway seeds ,once bubbling add beetroots and gently stir till all the beetroots have been covered and mixture has slightly reduced.
5. Dress the salad leaves, add pine nuts to salad and place on a plate scatter beetroots on top, crumble the goat cheese and red wine dressing as desired.