Elderflower Glazed Baby Beetroots with Salted Walnuts and Shaved Goats Cheese

by Simon Hulstone

Ingredients

  • 1 bunch of baby red beetroot
  • 1 bunch of baby golden beetroot
  • 1 bunch of baby candy beetroot
  • 1 bunch of baby white beetroot
  • 50g walnut halves
  • 100g caster sugar
  • 50ml elderflower cordial
  • 20ml Kikkoman Soy Sauce
  • 100g goats cheese (Vulscombe preferably)
  • Selection of micro herbs such as red chard, mizuna and red cabbage

Method

  1. Freeze the goats cheese 4 hours in advance.
  2. Leaving skins and roots on the beets, cook all separate until tender and then refresh in cold water. Gently remove the skin and being very careful keep the root tail on. In a saucepan reduce the elderflower and soy sauce until a shiny glaze is produced, use this to brush the beets and set aside.
  3. Bring the remaining sugar with equal amount of water to a boil and add the walnuts, cook for 5 minutes and then drain. Once drained, deep fry until crispy and remove and allow to cool, season with sea salt.
  4. To serve arrange the beets on the plate and fill gaps with the walnuts broken or chopped if necessary, using a fine grater, grate the goats cheese over the top as desire and then finish with the micro herbs.

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