- 2-3 medium-sized golden beetroot
- 2-3 medium-sized purple beetroot
- Bunch of sunflower sprouts (can substitute for rocket or other sprouts)
Fried Goats Cheese
- 150g soft goats cheese such as Chèvre
- 1/2 cup of plain flour
- 1 egg
- 1 cup of Panko
- 250ml (1 cup) Grape seed oil for frying
(Adapted with many thanks to vinegartart)
- 1 stem of rhubarb, thinly sliced
- 2 tbsp honey
- 2 tbsp rice wine vinegar
- 2 tsp Dijon mustard
- 1/3 cup grape seed oil or a mild olive oil
Boil beetroot in a medium sauce pan until just soft. If you have two types of beetroot, boil them separately to preserve the yellow of the golden beetroot.
While the beetroot’s cooking, prepare the goats cheese and vinaigrette.
Heat the rhubarb in about half a cup of water in a small sauce pan. Cook for about 3-5 minute, or until soft. Remove from heat and let cool slightly. In a blender, combine rhubarb, honey, vinegar and mustard and pulse until smooth. With the motor running, slowly pour in the oil. Remove and set aside.
Prepare fried goats cheese – place the egg and flour and Panko in to three small balls for dredging. Divide the goats cheese into 8 even balls, rolling gently with slightly wet hands to prevent sticking. Drop and roll the balls into flour, then egg, finishing with panko – you should have an even coating of each – set aside. Heat olive oil in a shallow pan, place a ball into the oil – it should start to bubble around the edges immediately. Add in the other balls, carefully turn with tongs until evenly cooked all over.
Prepare the beetroot – it should be just soft enough to run a fork through. Remove from heat and rinse under cool water and peel away skin gently, leaving tails on for presentation. Use a peeler if necessary. Slice beetroot into 0.5-1cm slices, reserving the tail ends.
Plate up all components… There’s lots of great colours and shapes to play around with when plating – so get creative! Plate 2-3 rounds of each type of beetroot on a plate, drizzle vinaigrette on top and around the slices and place 2-3 balls of cheese on each plate. Scatter sunflower sprouts around and garnish with flat-leaf parsley.