Whipped goats cheese, chard and marinated beetroot carpaccio with toasted hazelnuts - serves 6 as a starter
Ingredients
- 2-3 large beetroots (peeled)
- sea salt and black pepper
- soft goats cheese
- baby chard leaves
- toasted hazelnuts
For the marinade
-100ml olive oil
- 2 tbsp of white wine vinegar
- 2 tbsp honey
- 1 tbsp caster sugar
- 1 tsp thyme leaves
For the dressing
- 1 tbsp red wine vinegar
- 3 tbsp extra virgin olive oil
- Sea salt and pepper
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Thinly slice two large beetroots using a mandolin, then stamp out 36 beetroot disks using a round pastry cutter.
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For the marinade mix all the ingredients together in a bowl then add the disks of beetroot and chill ideally overnight.
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In a bowl, season the goats cheese with salt and pepper and beat with a fork until smooth. Spoon into a piping bag.
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For the dressing whisk together the red wine vinegar, olive oil and seasoning.
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In a frying pan toast off some hazelnuts with a little butter until golden brown. Leave to cool then chop roughly.
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To plate - place 5 discs in a circle on the bottom of each plate. Pipe a mound of goats cheese in the middle of the beetroot discs, then cover with another beetroot disk. Spoon over the dressing then garnish with the baby chard and toasted hazelnuts.