Beetroot, Apple and Goat’s Cheese Risotto with Airborne Manuka Honey with Wildflower

Ingredients – Serves 4

 

 

6 Large Beetroot, cooked, peeled and chopped into 12 rustic pieces

1 Red onion, sliced and pickled in white wine vinegar, brown sugar and mustard seeds

4 Slices Ciabatta, slice as thick as you like I usually do 3-5cm

1 Large Apple

150g Baby spinach

Olive oil, to taste

Salt and pepper, to taste

1 tablespoon Airborne Manuka Honey with Wildflower

200g Goat’s cheese

Reduced balsamic for garnish (you can buy good quality ones now.)

 

Method

To begin with you should have beetroot which would be steamed or gently boiled then peeled, the hotter you can peel it the easier it is but be careful. To test it is cooked a knife should easily penetrate all the way to the middle.
1. Also as a pre prep, at least the day before mix 1 red onion sliced with 50g mustard seeds, 350ml white wine vinegar and 50g brown sugar.
2. Brush olive oil, salt and pepper onto the ciabatta and put onto a medium heat grill to bar mark, if you don’t have a BBQ or grill pan baking in the oven is fine.
3. Meanwhile de-core and slice your apple. (You want to do this fresh so it doesn’t go brown)
4. In a large mixing bowl add your diced beetroot, apple, baby spinach, pickled red onion and 3 tablespoons of your pickling liquor.
5. Don’t forget to keep checking your ciabatta and if you are grilling turn it over when it has a nice bar mark.
6. Add salt, pepper, olive oil and 1 generous (very generous if you are me) tablespoon of the honey.
7. Mix thoroughly.
8. Now on your plates put a slice of ciabatta on each one and evenly distribute the salad.
9. To finish rustically add the goat’s cheese and finish with some balsamic reduction.