Beetroot Berry Bites
- Dec 1
- 1 min read
300g cooked beetroot, 100ml vegetable stock, 1 tablespoon olive oil, 1 teaspoon balsamic vinegar, 80g soft goat’s cheese, 40g toasted walnuts, 3 tablespoons redcurrants, a pinch of sea salt, a twist of black pepper, and a few small parsley leaves for garnish.
Begin by blending the beetroot with the vegetable stock, olive oil and balsamic vinegar until smooth and velvety. Season lightly with salt and pepper, then chill the mixture for at least thirty minutes to develop flavour and achieve a pleasant coolness. Once ready, spoon the beetroot base into small serving glasses, filling each one halfway. In a separate bowl, gently fold the goat’s cheese to soften it, then add small spoonfuls on top of the beetroot. Chop the toasted walnuts finely and scatter them across the cheese for crunch and warmth. Finish each glass with a generous spoonful of fresh redcurrants, allowing their sharpness to contrast against the creamy layers. Add a tiny parsley leaf to each portion for a bright, elegant finish.
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