Sheedys Hotel, Lisdoonvarna, Co. Clare is a TripAdvisor Award of Excellence winner 2013-2015. Tel: (065) 7074026

St Tola with Beetroot from John Sheedy at Sheedys Hotel Lisdoonvarna, Co Clare,


250 milliliters
200 grams
caster sugar
250 milliliters
red wine vinegar
120 grams
St. Tola Goats Cheese
60 grams
creme fraiche
red chilli (deseeded, chopped)
star anise
liquorice root (if unavailable, use a second star anise)
cardamon seeds
medium beetroot (peeled and sliced into 2mm-thick rounds)
fresh chives (chopped)
pea shoots (to serve)
fresh basil leaves (to server)


1. Combine the water, sugar, vinegar, chilli, star anise, liquorice root and cardamom in a saucepan. Bring to the boil, then turn off the heat and leave to stand for 30 minutes.

2. Add the beetroot slices and bring to a simmer for five minutes. Remove from the heat and leave to chill.

3. Whisk the goat’s cheese and crème fraîche until light. Stir in the chives. Transfer into a piping bag and leave to set in the fridge.

4. Remove the beetroot discs from the liquid and pat dry. Lay half of the discs on a serving plate and pipe on some goat’s cheese mousse, then top with another beetroot slice. Serve with pea shoots and basil leaves.