The goat’s cheese we use in this dish is produced in Wales, using goat’s milk sourced from the Brecon Beacons National Park.
Ingredients
Serves 4.
- 1kg rainbow beetroot, unpeeled but stalks removed.
- 2 pears, quartered (the Conference type work well)
- 200g Pant-Ys-Gawn goat’s cheese, sliced thinly or cubed
- 100ml olive oil
- 30ml balsamic vinegar
- Balsamic reduction/glaze
- Salt and pepper
- 1 tsp of honey
- 50g pumpkin seeds
- 50g sunflower seeds
- 300g of chestnuts or 200g if using ready roasted
Method
- Pre-heat the oven to 180°C and roast the beetroot in tin foil for 1 to 1 1/2 hours. Remove from the oven and set aside to cool.
- Turn the oven down to 160°C, spread the chestnuts out on a tray and roast for 20-30 minutes (unless using ready-roasted). Remove, and once cooled, peel them and place them back in the oven for another 10-15 mins at 140°C.
- Place a non-stick pan on a high heat and toast the pumpkin and sunflower seeds until golden brown and aromatic.
- Once the beetroot and chestnuts have cooled enough to handle, remove the peel from the beetroot (wear gloves to avoid purple hands) and cut the beetroot into wedges. Chop half of the chestnuts and seeds and add the ingredients to a bowl.
- Add the olive oil, balsamic vinegar, honey and season with salt and pepper. Mix gently to coat.
- Spread the salad out evenly on a tray, add the pear, and then grill on a low heat for 3-4 minutes.
- To serve, plate up the warm salad and add the goat’s cheese to the top. Sprinkle with the remaining seeds and finish with a drizzle of balsamic reduction.
