St Tola Goats Cheese and Beetroot Stack with Pesto and Toasted Walnuts

Summary

Yield
Servings
Source© Kevin Thornton
Prep time3 hours, 30 minutes
Cooking time
Total time3 hours, 30 minutes

Description

An exquisite and elegant dish from Kevin Thornton

© Kevin Thornton

Ingredients

2  
Beetroots
50 grams
baby spinach leaves
200 grams
pine nuts
400 grams
basil leaves (chopped)
150 milliliters
Olive Oil
40 grams
Desmond or parmesan cheese (grated)
16 grams
white wine vinegar
1  
lemon juice (from 1/4 lemon )
1⁄2 teaspoon
honey
   
salt & freshly ground black pepper
2 teaspoons
balsalmic vinegar
85 grams
St Tola Soft Cheese (cut into 25g pieces)
10 grams
walnuts, toasted
1  
pineapple shell,
1  
orange (cut in half)
1  
Lemon (cut in half)
1  
grapefruit (cut in half)

Instructions

1. Cook beetroot. Cook beetroot in water with pineapple shell, grapefruit orange and lemon. Cover with water and cook gently for about 3 hrs. Allow to cool in liquid and when cool peel under running water as the skin comes off easier. Slice thinly.

2. St Tola Stack:  Place one slice of St Tola in the centre of a heatproof serving plate, then place 2 or 3 slices of beetroot on top. Place half of the baby spinch leaves on top then the second slice of goats cheese. Transfer to a hot grill to melt the top slice of St Tola.

3. Repeat the layering process with a second a layer of beetroot and spinach. Finish with the final slice of St Tola, grill til brown then set aside.

4. Pesto: blend the pine nuts, basil, salt, pepper, olive oil, and grated cheese in a food processor until well combined. Season to taste with salt and freshly ground black pepper.

5. Salad Dressing: whisk the olive oil,  lemon thyme, white wine vinegar, lemon juice, and honey together in a bowl until well combined. Season to taste with salt and freshly ground black pepper.

6. To serve: dot the pesto and balsalmic vinegar around the edge of the plate. Drizzle the St Tola stack with the dressing, then sprinkle over the toasted walnuts.