Ingredients

    •    Beetroot

    •    Winter radish

    •    Kale

    •    Extra virgin olive oil

    •    Balsamic vinegar

    •    1 Orange juice and zes

    •    Honey

    •    Thyme

    •    Liquid vegetable stock

    •    Soft goat’s cheese

    •    Yoghurt

    •    Finely chopped onion

    •    Salt & pepper

Method

Wrap the beetroot in foil and roast until soft (approx 45 minutes)
Tear a few pieces of kale, rub with a little oil and salt, and roast until crispy. (approx 10/15 minutes)

While they’re roasting, prep the winter radish. You can leave the skins on, but we peeled ours and cut them into smaller pieces.

Sauté in a little oil for a few minutes to get some colour, then add liquid stock, honey, and thyme. Cook until tender.

For the whipped goat’s cheese, mix soft goat’s cheese with yoghurt until light and creamy.

Once the beetroot is cooked, slice and place into a bowl. Pour over balsamic vinegar, extra virgin olive oil, orange juice, finely chopped onion, salt, and pepper. Let it sit and soak up the flavours can also prep a day before.

To serve, spoon the whipped goat’s cheese onto the bottom of the plate.

Layer on the beetroot and winter radish, add the crispy kale, and finish with some of the beetroot dressing and a little orange zest on top.