This dish is an ideal starter or could also be served as party food.
4 people15 minutes15 minutes
peeled and sliced into 2mm thick rounds
2 - Cardamom Pods
0 - Pea Shoots
0.5 - Red Chilli
deseeded and chopped
250mlRed Wine Vinegar
120gSt Tola Goat's Cheese
0 - SuperValu Fresh Basil
0 - SuperValu Fresh Chives
2 - SuperValu Star Anise
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.