salted baked beetroot, goat cheese, hazelnut

we take whole beetroot [skin-on] and bake on top of salt until tender. the salt draws the water out the beetroot thus intensifying the beetroot flavour. the beetroots are peeled and allowed to cool lightly.

we serve with a beetroot reduction which is beetroot juice reduced [boiled to remove the water and intensifying the flavour] by HALF. i.e. we reduce 2 LITRES TO 1 LITRE. THE REDUCTION IS SPIKED WITH Cabernet VINEGAR.

TO SERVE, WE BREAK THE BEETROOT APART BY hand, ADD A CREAMY goat cheese which is torched on the plate adding smokiness to the dish. it is then drizzleD WITH THE BEETROOT REDUCTION, GOOD OLIVE oil AND TOASTED HAZELNUTS.

Allergens | nuts [r], sulphites, diary [r]