Recipe #7 – Beetroots with Chevre, Chard and Almonds
Beetroots with chevre, chard and almonds
- 2 medium beetroots
- 60g Chevre crumbled
- 1 large handful baby chard or similar leaf
- ¼ cup almonds
- 30 ml Chapel Hill olive oil
- 1 tsp. vincotto
- ¼ tsp. caraway seeds
- Sea salt and black pepper to taste
Heat oven to 180C.
Wash beetroots well & wrap in foil. Place in oven cook until tender, cool. Peel then slice beetroots into wedges, set aside until ready to serve.
Chop almonds roughly roast in oven until golden.
Toast caraway in oven until fragrant.
Wash chard and drain well.
Toss beetroots & chard with olive oil, caraway, salt and pepper. Assemble the salad on a platter by using a little of each ingredient in layers. Drizzle with vincotto and serve.
If not serving immediately do not toss the beetroot in as it will stain all the other ingredients.