Roasted Beetroot pairs perfectly with the tartness of apple and freshness of the Pea Shoots, which is what makes this recipe so delicious. Created by Chef Simon Wright (@sdw.food), this pea shoot recipe is a healthy meal to cook up at home if you’re after something a bit special!
Roasted Beetroot, Goat’s Cheese, Apple and Pea Shoot Recipe
Ingredients
- 3 whole raw beetroots
- 1 log of goat’s cheese
- Sprigs of fresh thyme
- Pinch of salt & pepper
- Pinch of red pepper flakes
- Dash of lemon juice
- 3 whole walnuts
- 100g granulated sugar
- 1 apple
- Westlands Tendril Pea Shoots
- Westlands Edible Mixed Flowers
Method
- Cover beetroot with oil, salt, pepper and thyme, wrap in foil and bake for 1 hour at 180 degrees.
- After one hour take the beetroot out and peel one of them or chop it with a mandoline into thin crisps.
- Season the crisps with a touch of lemon juice, salt and pepper and place back on the oven at 100 for 1 hour until crisp.
- Season the goat’s cheese with salt, pepper, red chilli flakes and lemon juice. Chilled and form balls and store in the fridge.
- Julienne an apple and leave it in lemon water to maintain the colour.
- Place whole walnuts in the oven for 5 minutes at 180.
- Meanwhile, place sugar in a pan and make a light caramel. Coat the walnuts in this and set aside.
- Chop the cooked and cooled beetroot into ribbons.
- Assemble the plate by adding the beetroot ribbons first, followed by the goat’s cheese, then the apple, caramelised walnuts, beetroot crisps and then the Pea Shoots and Edible Mixed Flower garnishes as shown.
