- 400g beetroot
- 125g soft goats cheese
- splash of milk
- olive oil
- bunch of fresh basil
1. Start by preheating the oven to 180°C. Then, peel the beetroot and slice into quarters. Place in an ANTA Baking Dish and drizzle with 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 a splash of milk. Whisk them together until you get a lighter texture and slightly thicker consistency than whipped cream.
3. Next, thinly chop the basil and add 2 tablespoons of olive oil.
4. Remove the beetroot from the oven and allow to cool for 20 minutes. Once cooled, add the goats curd, drizzle with basil oil and enjoy.