2 kg baby red beetroots
500 g heritage tomatoes
500 g goat cheese beignets
150 ml basil pesto
1 punnit nasturtium
2 kg baby red beetroot
30g caster sugar
50 ml red wine vinegar
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.
Cut the tomatoes into wedges and then season with salt and pepper.
Drizzle with a little olive oil.
Make the goat’s cheese into 10 g balls and then pane in flour/egg/panco breadcrumbs.