Ingredients

Serves 4-6

Beetroot Salad
3 medium beetroots
Handful of toasted walnuts
100 grams rocket
Olive oil, salt and pepper to season

Savoury Goats Cheese Custard
125 ml milk
125 ml cream
4 shallots
2 cloves garlic
20grams butter
1 sprig thyme
3 whisked eggs
200 grams Meredith Goats Cheese
Salt and pepper to season

Method

 

Beetroot Salad

Cut stems off beetroot, wrap in foil and bake for 1 hour at 170°C.

When the beetroot is cooked and cooled, cut the top and tail and peel off the skin and slice thinly.

Place the walnuts and rocket into a bowl and season with salt pepper and olive oil

 

Savoury Goats Cheese Custard

Sweat garlic and shallots in butter until soft.

Add milk, cream and thyme until the flavours infuse.

Pour mixture into a bowl with the goats cheese until there are no lumps. Then slowly add eggs and season with salt and pepper.

Pour mixture into small moulds. Place moulds into a baking tin and half fill with water. Place in the oven and bake for 35 minutes.

Turn out the custards into the middle of a plate and surround with the salad and sliced beetroot.