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8 baby beetroot, leaves trimmed off

To taste salt flakes

1/4 cup Vino Cotto

1/4 cup extra virgin olive oil

To taste freshly cracked black pepper

100g walnuts

125g rocket young leaves

1/3 cup goats cheese



1.Preheat the oven to 220°C.

2.Place the beets into cold water and add a teaspoon of sea salt. Bring the beets to the boil and simmer for 15 minutes. Remove from the heat and strain off. Let them cool and remove the skins.

3.Combine the Vino Cotto, extra virgin olive oil, sea salt and cracked pepper. Toss the beets in the dressing and place on a roasting tray. Roast for 30 minutes or until cooked through.

4.Reduce the oven to 180°C and roast the walnuts for 5 minutes. While warm remove the skins by rubbing with a tea towel.

5.Combine the walnuts, rocket, and baby beets and gently toss with the liquid left over from the roasting.

6.Place onto the plate and top with the goats cheese. Serve at room temperature with a final drizzle of extra virgin olive oil.


Recipe kindly provided by Farmhouse producer Maggie Beer