• 400g beetroot
  • 125g soft goats cheese
  • splash of milk
  • Olive oil
  • Salt
  • Bunch of fresh basil or wild garlic

1. Preheat the oven to 180°C. Begin by peeling the beetroot and slicing into quarters. Place in an ANTA Baking Dish and drizzle in olive oil, sprinkle with salt and roast in the oven for 30 minutes or until sticky and caramelised.

2. Meanwhile, in a bowl add the goats cheese and with a splash of milk whisk it until it is a lighter texture and slightly thicker consistency than whipped cream

3. Next, thinly chop the basil or wild garlic and add 2 tablespoons at least of olive oil.

4. Remove the carrots from the oven and allow to cool for 20 minutes. Once cooled, add the goats curd and drizzle with the flavoured oil.

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