SERVES: APPROX 4
PREP: 15 MINUTES
TOTAL: 15 MINUTES
Large beetroot, cooked
Beech honey dew honey
Cut the beetroot into bite sized chunks.
In a pan over medium-high heat, add olive oil and beetroot chunks and simmer for approx 2 minutes.
Add honey and vinegar, and continue to simmer while the beetroot caramalizes. Plate the beetroot with chunks of goats cheese, rocket leaves, sliced radish, toasted hazelnuts, lemon zest and a drizzle of olive oil.