Roasted and pickled mixed beetroot salad with whipped goats cheese

Method Print recipe

1. Roast the candy and golden beetroot until tender then cut into random chunks for the salad and cool.
2. Blanch the ancient grains and cool.
3. Chop the pre-cooked beetroot (replace for your own pickled beetroots for a more intense pickled flavour).
4. Blend the goats cheese and cream until smooth and creamy and place into a piping bag.
5. Mix the ingredients together apart from the goats cheese and plate then pipe the goats cheese on top as required.
6. Top with toasted seeds.