A great colourful dish made by layering goats cheese, roasted beetroot and red onion marmalade.
To make the marmalade start by melting the butter in a heavy based pan. Add the onion, and sweat for 2 minutes, add the garlic and continue sweating off for a further 5 minutes.
Add all the other ingredients, cover and cook for 15-20 minutes until you have a marmalade consistency and set aside.
Roast the beetroot in olive oil, salt, black pepper and thyme for 45 – 50 minutes at 160C until cooked. Cool the beetroot, peel and slice them and lay on a tray and set aside.
Meanwhile place the goat’s cheese in a bowl and mix in all the spices, seasoning well. Lightly grease a 3inch by 4inch ring and place a layer of beetroot in the bottom of the ring, top with a layer of goat’s cheese and continue until you achieve a layered tower, making sure you finish with the Goat’s cheese. Drizzle with olive oil, season and place in a preheated 180C oven for 15-20 minutes. Spoon the red onion marmalade over the tower and serve with fresh seasonal leaves, drizzle of olive oil and balsamic vinegar.
Nutritional analysis per serving (4 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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