3 large beetroot, peeled
25 gr. butter
1 thyme sprig
sea salt and black pepper
200 gr. ewe's milk ricotta, soft goat's cheese or fresh goat's curd
100ml olive oil
2 tbsp Chardonnay (or white wine) vinegar
2 tbsp honey
1 tbsp caster sugar
1 tsp thyme leaves
2 Slice beetroot
1 tbsp Cabernet Sauvignon vinegar
3 tbsp extra-virgin olive oil
few knobs of butter
1 tbsp pine nuts
handful of baby chard leaves (or micro-herbs)
Beetroot: Thinly slice two large beetroot using a mandolin. Stack a few larger slices on top of each other and use a 5cm pastry cutter to stamp out small discs. Repeat until you have 36 neat discs. Save the trimmings and set aside.
Marinade: Mix all the ingredients together in a bowl. Add the beetroot slices to the marinade, one at a time, to ensure that they are all well coated. Cover the bowl with cling film and chill overnight. Cut the remaining beetroot slices into tiny batons (or cut them into fine dice), again saving the trimmings. Set aside. Collect all the trimmings and place in a pan. Pour on enough water to cover, bring to the boil and simmer for 20 min. Meanwhile, heat the butter in a pan and add the thyme. Season the beetroot batons, add to the pan and fry for a few minutes, tossing occasionally until they are tender. Drain off the excess butter and leave to cool on a plate lined with kitchen paper. Chill until ready to serve.Season the goat's cheese with salt and pepper and beat with a fork until smooth. Spoon into a piping bag fitted with a small plain nozzle. Strain off the juice from the pan of beetroot and discard the trimmings. Return the vibrant beetroot juice to the pan and boil vigorously until reduced to a thick and syrupy consistency. Cool slightly, then mix with the Chardonnay vinegar and olive oil. Season to taste.Heat the butter in a pan and toss in the pine nuts. Toss for a few minutes until golden brown, then tip onto a plate lined with kitchen paper and leave to cool. Roughly chop the nuts and add to the beetroot dressing.
Place 3 discs of marinated beetroot on each serving plate. Neatly pipe a mound of goat's cheese on the middle of each beetroot disc. Spoon a few beetroot batons on top of each mound, then cover with another marinated beetroot slice. Spoon over the dressing and garnish with baby salad leaves to serve.