One of my dad’s patients gave him a bag of home-grown beetroots recently and this is the last of them. My mum had cooked them up a few days previously, and I used them to make a starter to supplement a green risotto. The coriander seeds add little bursts of aromatic citrus flavour and the goat’s cheese saltiness is classically lovely against sweet beets.
Some small, cooked, peeled beetroots
a small piece of soft goat’s cheese
½ tablespoon natural yogurt
½ tablespoon creme fraiche
1 teaspoon coriander seeds – lightly toasted in a dry pan
sliced fresh mint leaves
whole oregano leaves
How to make:
Beat the goat’s cheese with the yogurt and creme fraiche, and a spoon of olive oil and season with salt and a touch of pepper.
Cut up the beetroots into sizes you would wish to eat and arrange in a bowl. Drizzle over dressing, sprinkle over the coriander seeds and the herbs, and lastly, drizzle over olive oil and a pinch of salt.