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Preparation time: Not listed    Cooking time: Not listed

Recipe overview: Minimal cooking required. Pick the beetroot early so the sugars have not had a chance to convert to starch. Fresh beetroot, feta cheese and some crushed nuts.

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Ingredients Beetroot Goat cheese fresh hazelnuts, toasted, skins removed Salt and pepper Olive oil

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Method of preparation / cooking

Wash beetroot and peel to remove tough outer skin.

Remove leaves, but allow 5 cm of stalk to remain attached, (this is essential if you lack any cutlery and wish to share the dish with friends who also have no cutlery)

Wash again and reserve small centre leaves for salad

Slice a piece of each beetroot and eat it raw, if the natural sugar content is high enough and the texture pleases you, serve the beetroot raw, otherwise briefly cook beetroot in boiling salted water.

Slice thinly or into wedges, which ever seems most natural to the shape and size of the beetroot.

Arrange the beetroot as if they have fallen from a farmer’s cart, no stacking required

Scatter the goat cheese randomly and with gusto, as if conducting an orchestra

Throw the hazelnuts at the dish; those that miss are a treat for the cook.

Season the dish with good sea salt and plenty of cracked pepper

Good local Olive oil may be used to dress the dish if required

Cooks Notes
Depending on how much beetroot you have this may be enjoyed as a starter, side dish, a simple lunch or interesting sandwich filling
To drink I would suggest a grippy, young Pinot Noir from Waipara, the Crater Rim is an excellent expression of this variety.