Roast baby beets, goat's curd & candied walnuts

Serves 6

200g caster sugar
200g walnuts
24 red baby beetroot, washed
1 bulb of garlic, unpeeled, roughly chopped
a few thyme sprigs
olive oil
160g goat’s curd
½ bunch chervil sprigs

For the candied walnuts, place a wire rack over a baking tray. Combine the sugar and 60ml (¼ cup) water in a heavy-based saucepan over medium heat and stir until the sugar dissolves. Bring to the boil and boil, without stirring, until the syrup becomes a dark golden colour. Immediately remove from the heat and add all the walnuts at once. Quickly pour the mixture onto the wire rack and use a spoon to carefully spread the nuts in an even layer – the caramel will be very hot. Set aside to cool. Store in an airtight container until required.

Preheat the oven to 180°C. Place unpeeled whole baby beets in a large bowl with the garlic and thyme. Toss together with a good drizzle of olive oil and season with salt and black pepper. Spread onto a non-stick oven tray, splash with a little water and cover with foil. Roast until the beets are cooked when tested (when a knife is inserted the beets should be tender). Once beets are cool enough to handle, rub the skin off.

Put six beets in a food processor and blend with two tbs water until smooth. Add a little extra water if necessary to achieve a sauce consistency. Cut the remaining beets in half and set aside.

To serve, use a pastry brush to paint a line of the beetroot sauce down the centre of each serving plate. Arrange the beetroot halves in the centre of each serving plate. Dot with small spoonfuls of the goat’s curd and the candied walnuts. Scatter with the chervil.

WINE SUGGESTION
Taltarni "Three Monks" Fume Blanc
$ 17 - $ 20
Chateau Musar
$ 60 - $ 70