Roast beetroot with Llewellyns Balsamic Vinegar and Knockalara sheeps cheese
There is nothing like the colour or flavour of home grown beetroot. One of my friends grows several varieties, all various shades of pink and magenta. I discovered Llewellyn’s apple balsamic vinegar this year, the sweet acidity of the Vinegar is a perfect foil to the earthy beetroot, which is complemented further by some crumbled Knocklara Sheeps cheese.
Serves 4-6 as a starter.
Serves 4-6 as a starter.
- 1kg of Beetroot
- Tablespoon of Llewellyn’s Balsamic vinegar
- Tablespoon of Olive oil
- 150g Knockalara sheeps cheese or Feta
- A few sprigs of mint.
- Salt and Pepper
Labels: Starters