- 6 X medium raw beetroots
- 2 X Granny Smith apples
- Splash of balsamic vinegar
- 100g brown sugar
- 300mls fresh apple juice
- 1 X small red onion (peeled & sliced)
- 1 X goats cheese log
Peel the beetroot & roughly dice into 1cm cubes, set half the beetroot to one side in a large bowl. Put the rest of the beetroot in an oven tray with the brown sugar & red onion, drizzle with olive oil & roast for 15 minutes then set aside to cool slightly.
Peel & core the apples & dice with the raw beetroot. When the cooked beetroot has cooled to room temperature, mix with the apple and raw beetroot & add the apple juice & vinegar. Blend the mixture in a blender until smooth & chill in the fridge until cold.
Serve withy lots of crumbled goats cheese on top.
