Smashed grilled beets:
• 30 medium red, orange and yellow beetroots, scrubbed, ends trimmed.
• 100ml olive oil
• 50ml red wine vinegar
• ½ bunch of thyme picked
• Maldon salt and freshly ground pepper
• 15 garlic cloves, finely sliced and fried until crisp, to garnish
Place the beetroots in the dying embers of a barbecue and leave to cook as the fire cools. After a few hours the beetroots should be cooked through. Peel them and press them whit your hand to partially flatten them, while keeping them intact.
Season whit salt and pepper and toss with half the olive oil. Charcoal- grill until slightly charred and crispy in place.
Whisk the remaining olive oil in a bowl with the vinegar to make a dressing.
• 200G Goats cheese
• 100g Walnuts
• 2 punnet Raspberry
• 4 Candy Beetroot
