Recipe by Jason Roberts

A delicious starter to any meal, this compound salad has a wonderful mix of texture and flavour, not to mention it’s chock full of goodness. I’ve used a delicious French matured goats cheese. A goats curd would be just as elegant.

Serves 2

Ingredients

• 10 small red beetroot
• Salt and freshly ground black pepper, to taste
• Ciabatta loaf (waxy textured Italian style bread)
• 1/2 clove garlic
• 2 tbs olive oil
• 1 tbs red wine vinegar
• 150 g green beans, (blanched in boiling salted water until tender then refreshed under cold water)
• 40 g matured goats cheese
• 1/4 bunch basil leaves

Method

• To prepare the beets for roasting, scrub under cold running water to remove any dirt, sprinkle with a little oil and season with salt and pepper.
• Wrap each beetroot individually in GLAD Foil and roast in a preheated, moderate to hot oven 180–200°C for around 40 minutes.
• To test if ready, push a skewer into the larger of the beetroots, there should be no resistance.
• Remove from oven and cool for 20 minutes. Feel free to peel away skin by pushing skin away using fingertips, however not necessary if scrubbed well.
• To prepare the ciabatta, slice as fine as possible (you only need 6 pieces). Place in a medium to low oven for a few minutes to dry out until crisp.
• To prepare the dressing, perfume a bowl with the garlic by rubbing the cut side over the surface of the bowl, then discard clove. Add the olive oil and vinegar along with a pinch of salt and pepper.
• To serve, toss beans, beets, crumbled dried ciabatta and goats cheese through dressing and assemble on a plate. Scatter with basil leaves and serve.