Serves 4

Ingredients

2 kg baby red beetroots

500 g heritage tomatoes

500 g goat cheese beignets

150 ml basil pesto

1 punnit nasturtium

Beetroot

2 kg baby red beetroot

30g caster sugar

Water

Salt/pepper

50 ml red wine vinegar

Method

Place the beetroot in some foil.

Mix with the other ingredients and then bake at 160 0c till just cooked.

Peel while warm and reserve to one side.

Tomatoes

Method

Cut the tomatoes into wedges and then season with salt and pepper.

Drizzle with a little olive oil.

Goat cheese

Make the goat’s cheese into 10 g balls and then pane in flour/egg/panco breadcrumbs.