Balsamic Glazed Beetroot and Goats
recipe for Balsamic Glazed Beetroot and Goats
Cheese Salad has been reproduced courtesy of Natoora
what is Natoora all about? Natoora is about the
finest quality groceries online: fresh food delivered
straight to your door.
Natoora is an online food specialist with a difference.
They source the finest quality fresh food and groceries
from the best markets and specialist local suppliers
in the UK, France and Italy. As suppliers of some of
the top restaurants in London, including such luminaries
as The River Café, Theo Randall and The Greenhouse,
you know you're in safe hands!
Their passion and experience for fresh, seasonal foods
is second to none so you can be sure that when you buy
online from Natoora, you are getting unrivalled quality
and expertise in every product.
Why not find out for yourself by visiting www.natoora.co.uk
and placing an order.
You won't find a candlemaker but all in one place you
will find fresh fruit, vegetables, quality meat and
fish, fine cheeses, artisan groceries and much more
cheese is one of those fantastic products that changes
with the seasons and September is the perfect time to
sample some late summer treats.
Why do the seasons affect goats cheeses? Its
all down to nature. The goats naturally want to give
birth in spring to give their offspring a good chance
of survival. After giving birth, they will produce milk
for 22 months.
That means that generally speaking, in spring the
milk is full of nutrients intended for the new borns.
Youll find young, minerally goats cheeses,
rich in flavour. In winter, goats cheeses are
in shorter supply as some of the animals will have naturally
stopped producing milk.
At this time of year, after feasting on the lush
grasses of spring and summer, the late summer milk creates
subtle flavours and a delicate texture in the cheeses.
for Balsamic Glazed Beetroot and Goats
6-8 Bulbs of Raw Beetroot
3-4 tbsp Balsamic Vinegar
150g Baby Leaves such as Pea Shoots
Handful of Shelled Walnuts
Extra Virgin Olive Oil
to make Balsamic Glazed Beetroot and Goats
any leaves off the beetroot but dont cut the
in boiling water and leave to gently simmer for 40
minutes to an hour.
and leave to cool for a few minutes until ready to
under running water, gently rub away the skin with
your hands it should come away easily.
the beetroot into appealing wedges.
some extra virgin olive oil in a pan and add the beetroot.
over 3 - 4 tablespoons of good quality balsamic vinegar.
the rosemary, some salt and pepper and simmer for
5 minutes until thick and sticky.
to plate up. Add a handful of pea shoots or other
baby leaves to each plate.
with the balsamic glazed beetroot, crumble chunks
of goats cheese over the top and sprinkle with
with permission of Natoora