Roasted beetroot, goat’s curd and hazelnuts
Prep 20 mins
Cook 45 mins
Serves 4-6 as an antipasto
“Beetroots are available almost all year round and I find it difficult to take them off the menu,” says Massimo Mele of Hobart's Peppina restaurant. “It’s simple - amazing beetroots, the most delicious goat’s curd by my friends at Tongola Dairy, and Tassie hazlenuts.”
2 tbsp olive oil
1 garlic clove, thinly sliced
200g goat’s curd
1 cup of herbs, such as flat-leaf parsley, mint, chives, finely chopped
2 tbsp lemon juice
50g hazelnuts, roasted, peeled, and coarsely chopped
Extra-virgin olive oil and chilli flakes to serve
ROASTED BEETROOT
1kg beetroot, cut into wedges with tops washed and reserved
2 tbsp olive oil
2 tbsp honey
4 tbsp aged red wine vinegar
Heat oven to 200°C. Toss beetroot with oil in a roasting pan, season to taste, then spread and cover with foil. Roast, turning once, until tender (about 45 minutes). Once cool enough to handle, remove skin and place into a bowl. (Wear gloves to protect your hands from staining.) While still warm, add honey, juice and half the red wine vinegar.
In a sauté pan, add remaining olive oil, and garlic and bring to a gentle sizzle. Add beetroot leaves and sauté until wilted season to taste and transfer to plates. Add herbs to beetroot and add season with more vinegar if needed. Add to plates with goat’s curd, chopped hazelnuts. Drizzle extra-virgin olive oil over and sprinkle with chilli to taste.
