Beetroot and Blackcurrant Salad
Ingredients: 4-6
3 Shallots – cut in half
Beetroot leaves
150g Goats cheese
75g Cream cheese
4 Smaa Beetroots, peeled and quartered
1 Squash peeled and sliced
Handful fresh dill
Olive oil
Salt and Pepper to taste
Dressing:
150g Blackcurrants
50ml Ribena
1 tbsp Balsamic vinegar
Dill stalks
Method:
Put the goats cheese, soft cheese, salt and pepper and a tablespoon of olive oil in a blend and blend until smooth. Leave to one side while you make your dressing. Put all the ingredients into a pan with the stalks from the dill, and bring to a simmer, let it bubble gently for 5 minutes then remove from the heat and leave to cool.
Roast your beetroots, squash and shallots all together in one pan with a drizzle of olive oil and seasoning. Cook at 180 for 20 minutes until the beetroots are just cooked.
Line your serving platter with the whipped goats cheese, scatter the cooked vegetables over the top and garnish with beetroot leaves. Drizzle over the cooled dressing and serve with crusty bread and butter.
