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Roasted beetroot, Main Ridge Dairy Capriole & Charred Nectarine Salad

With Main Ridge Dairy operating at full swing, it is very exciting to have their unique cheeses on our shelves again. One of my favourites in their range is Capriole, a white mould ripened, ashed goat cheese that pairs deviously well with slow roasted beetroot, a real show stopper.
The union between beetroot and goats cheese is sublime and this salad will bring the right kind of holiness to your Christmas table. 

Beetroot and Capriole

Roast the beetroot ahead of the time, one evening while you’re watching a Christmas movies…

Ingredients:

  • 4 Beetroot – lightly oiled & salted, and slow roasted, skin on, till tender. Peel, cool down and cut into 5mm discs.
  • 4 Nectarines Cheeks – lightly brush with butter and grill on a griddle or pan til just charred / lightly caramelised
  • 1 Main Ridge Dairy Capriole – cut into 5mm discs
  • 1 bulb Fennel – thinly sliced / shaved
  • 100g Walnuts – roughly chopped
  • Handful mint leaves
  • Handful Basil leaves

For Dressing

  • 100ml oil
  • 150ml  Paringa Estate Sally’s Verjuice
  •  1 tablespoon local Honey
  • Salt flakes & cracked Pepper

Method:

  1. Whisk dressing ingredients till combined.
  2. Dress the beetroot and leave in a bowl
  3. Dress the Nectarines separately and then add to the beetroot bowl
  4. Spread beetroot and Nectarine over a large flat plate
  5. Layer discs of Capriole through Beetroot mix
  6. Dress Fennel, Walnut and herbs, and lightly toss through the salad
  7. ?

Your ingredients ?

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