Ingredients
4 red beetroots golf ball sized
4 gold beetroots golf ball sized
4 white beetroots (or any other colour) golf ball sized
1 fennel bulb medium sized
200g goats curd
60ml Quince, Apple Cider Vinegar & Extra Virgin Olive Oil Vinaigrette
2 tbspn dill fronds
to season sea salt and freshly ground black pepper
4 red beetroots golf ball sized
4 gold beetroots golf ball sized
4 white beetroots (or any other colour) golf ball sized
1 fennel bulb medium sized
200g goats curd
60ml Quince, Apple Cider Vinegar & Extra Virgin Olive Oil Vinaigrette
2 tbspn dill fronds
to season sea salt and freshly ground black pepper
Join Maggie's Food Club
Become part of a wonderful community of discerning food lovers. It's completely free!
Join Maggie's Food ClubBy subscribing you agree to with our Privacy Policy.
Methods
1
Peel the beetroots and thinly slice. The best way to do this using a mandolin. Keep each of the different beetroots separate once sliced and slice the red beetroot last, as they leach the most colour.
2
Trim off any stalk or fronds from the fennel bulb, then thinly slice cross ways and set aside.
3
To serve, evenly divide the different beetroots and fennel between 4 serving plates, dot the top with goat's curd and sprinkle over the dill. Then, drizzle with Quince, Apple Cider Vinegar & Extra Virgin Olive Oil Vinaigrette and season to taste with sea salt and freshly ground black pepper.
1
Peel the beetroots and thinly slice. The best way to do this using a mandolin. Keep each of the different beetroots separate once sliced and slice the red beetroot last, as they leach the most colour.
2
Trim off any stalk or fronds from the fennel bulb, then thinly slice cross ways and set aside.
3
To serve, evenly divide the different beetroots and fennel between 4 serving plates, dot the top with goat's curd and sprinkle over the dill. Then, drizzle with Quince, Apple Cider Vinegar & Extra Virgin Olive Oil Vinaigrette and season to taste with sea salt and freshly ground black pepper.
