Fresh chèvre and beetroot are a great match. Paired with the walnut crumb and roasted leeks this dish has a wonderful combination of flavours and textures.
Preheat your oven to 180ºC (350ºF). Peel and slice 2 large beetroots and lay them onto baking sheets. Drizzle with olive oil, season with salt and freshly ground black pepper and roast until soft. Wash and trim a large leek and cut into rounds. Place the leek onto another baking sheet, drizzle with oil, season with salt and roast until brown around the edges. To make the walnut crumb finely dice 1 onion and fry in a generous amount of olive oil and butter until browning a little. Add ½ a cup of breadcrumbs, ½ a cup of chopped walnuts and salt and freshly ground black pepper to taste. Continue to cook until the breadcrumbs and walnuts are toasted. Add some chopped parsley and set aside. When the beetroot is ready layer it with fresh chèvre and top with the walnut crumb. Serve with the roasted leek.
michelle picker cooks 