Ingredients
| 200g rock salt | |
| 300g baby gold beets | |
| 30g black garlic | |
| 100ml balsamic vinegar | |
| 1 tablespoon honey | |
| 100ml grapeseed oil | |
| 100g baby red beets, shaved or sliced finely | |
| 100g soft goat’s cheese or other soft cheese | |
| nasturtium leaves (optional) |
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Instructions
| 1. | Preheat the oven to 170°C. |
| 2. | Spread rock salt over a baking tray and place the gold beets on top. |
| 3. | Cover the tray with foil and bake beets for 60 minutes or until tender. |
| 4. | Peel beets while still warm. |
| 5. | Meanwhile, make the vinaigrette. In a small saucepan, bring the garlic, balsamic and honey to a simmer for a minute until honey is dissolved and garlic is very soft. You don’t want the balsamic to reduce. |
| 6. | Transfer to a blender while still warm and blend, slowly adding the grapeseed oil. |
| 7. | Marinate the red beets in the black garlic vinaigrette (it’s nice to do this for an hour if you can), reserving a little of the dressing for serving. |
| 8. | To serve, place gold beets on the plate, pipe or spoon goat’s cheese on top, add the marinated red beets and sprinkle over nasturtium leaves if using. |
| 9. | Dress with the reserved vinaigrette. |
Recipes & food styling Chris Scott / Photography Sam Stewart
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