St Tola with Beetroot
This dish is an ideal starter or could also be served as party food.
4 people
15 minutes
15 minutes
Ingredients
- 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 chopped
- 2 - SuperValu Star Anise
- 250 ml Water
Method
- 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.
- Add the beetroot slices and bring to a simmer for five minutes. Remove from the heat and leave to chill.
- 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.
- 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.
