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St tola with beetroot recipe


This dish is an ideal starter or could also be served as party food.

Preparation time: 15 minutes

Cooking time: 15 minutes


Serves: 4 people

  • 2 medium Beetroot
    peeled and sliced into 2mm thick rounds
  • 2 - Cardamom Pods
  • 200 g Caster Sugar
  • 60 g Creme Fraiche
  • 0 - Pea Shoots
    to serve
  • 0.5 - Red Chilli
    deseeded and chopped
  • 250 ml Red Wine Vinegar
  • 120 g St Tola Goat's Cheese
  • 0 - SuperValu Fresh Basil
    to serve
  • 0 - SuperValu Fresh Chives
  • 2 - SuperValu Star Anise
  • 250 ml Water


  1. Combine the water, sugar, vinegar, chilli, star anise, and cardamom in a saucepan. Bring to the boil, then turn off the heat and leave to stand for 30 minutes.
  2. Add the beetroot slices and bring to a simmer for five minutes. Remove from the heat and leave to chill.
  3. Whisk the goat’s cheese and crème fraîche until light. Stir in the chives. Transfer into a piping bag and leave to set in the fridge.
  4. Remove the beetroot discs from the liquid and pat dry. Lay half of the discs on a serving plate and pipe on some goat’s cheese mousse, then top with another beetroot slice. Serve with pea shoots and basil leaves.

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