2019 Winning Wines
Rose – SIWC 2019
Beetroot with Goats Cheese and Roasted Hazelnuts
Presented by chef Michael Manners
were judged with this recipe
600 g Selection of beetroot (red, yellow, large and baby)
150 g goats cheese
20-30 ml cream, pepper and a little olive oil
50 g roasted hazelnuts
Roast the larger beetroots, peel and slice or quarter.
Mix and season the goats cheese.
Arrange the cooked and very finely sliced baby beets, around the goats cheese.
Sprinkle with the crushed hazelnuts.