This dish is a perfect hors d'oeuvre, appetizer or starter

Makes 4 servings

Ingredients

  • 1 medium sized beetroot

  • 1 small crispy apple

  • 150 g creamy goats cheese

  • 1 small bunch of chives

  • couple of herb leaves (e.g. bloodwort or rocket)

  • 2-3 table spoons walnuts

  • 4 sourdough crispbreads

  • Sea salt and freshly ground pepper for seasoning

For the dressing

  • 2 tablespoons extra virgin olive oil

  • 1 tablespoons white wine vinegar

  • 1 teaspoon honey

  • 1/2 teaspoon chives

  • sea salt and freshly ground pepper to taste

Method

  1. Heat oven to 200C/180C fan/gas 6. When the oven has reached the temperature place the beets wrapped tin foil and bake for approximately 50 minutes until tender. leave to cool. Peel the beetroot once it is cool.

  2. For the dressing combine the extra virgin olive oil, white wine vinegar, honey, chive and season with sea salt and pepper to taste.

  3. With a mandoline/vegetable slicer, thinly slice the beets and put to side by leaving a small piece.

  4. Peel and cut the small apple in small pieces. Cut the rest of the beetroot also in small pieces.

  5. Mix small apple and beetroot pieces with a table spoon of the dressing.

  6. Gently heat up the walnuts in a small pan and put to side.

  7. Now arrange for each portion 1 crispbread with a small amount of goats cheese, roll 2 beetroot slices and leave space in the middle and add the apple and beetroot mix in the centre.

  8. To finish with some walnuts and fresh herbs and some of dressing.

  9. Enjoy with a glas of crisp dry Rosé wine.