Ready In:
2 hours, plus setting time
Serves:
12
Ingredients
12
medium beetroot, a mixture of red and golden
500g
soft goat cheese
To taste
sea salt and freshly milled pepper
Drizzle
olive oil
100g
toasted macadamia, cracked
1
small bunch basil
1
bunch baby watercress
To taste
honey, cooked until caramelised
Method
Cook the beetroot by colour in gently boiling salted water until tender, this should take 30-40 minutes depending on size.
Drain well and allow to cool slightly before rubbing off the skin and slicing thinly.
Line a loaf tin with cling wrap leaving some overhang.
Layer beetroot and goats cheese, seasoning with salt and pepper and drizzling a little olive oil.
Start with golden beetroot then repeat the process with the red ensuring the last layer is beetoot.
Fold over the cling wrap and set another loaf tin on top and weight overnight.
When ready to serve, unwrap and slice into 2cm thick slices.
Arrange on plates, strew with macadamia, basil and watercress.
Drizzle with burnt honey and a little olive oil.
Finish with a final sprinkle of sea salt.
