Roasted Beetroot salad with goat cheese Pate
Boil raw beetroots in a salted water until tender.
Cool down and peel, cut to desired shape.
Place them in a tray with olive oil, crushed garlic, sprig of thyme, rosemary and roast for 10-15 minutes until crispy.
For the pate: Goat Cheese, Cream, Gelatines, mix herbs.
Boil the cream add the gelatine to dissolve.
Add to the goat cheese, mix in the blender until smooth.
Add the chopped herbs, cracked black pepper then mould in to a cylinder using cling film and chill.
Slice the pate, arrange on dressed baby leaves and the roasted beetroot.
Summer in your plate, perfect!
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