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 … Continue reading roasted beetroot and chèvre stack with walnut crumb + roasted leek