Chilli roasted beetroot, watercress pesto and goats cheese
Daniel Lingiah
Preparation time 25 mins
Cooking time 60 mins
Serves 4


6 large beetroot ( assorted varieties if possible )

2 bunches of watercress

Handful of pistachios ( shelled )

1 clove garlic

Handful of parmesan cheese

2 small balls of soft goats cheese

Chilli and garlic rapeseed oil

Cold pressed rapeseed oil


1, Roast beetroots in skin at 220c for 1 hour until tender but still retaining a slight bite. Allow to cool slightly.

2, Combine watercress, seasoning, pistachios and parmesan in a blender or mortar and pestle.

3, Blend together until a rough paste is achieved.

4, Keep blending and add rapeseed oil to achieve a medium texture.  Set aside.

5, Peel beetroots and roughly chop into inch pieces but try to get different textures and shapes.

6, Break up goats cheese into pieces keep reasonably large as will break up more when mixed in.

7, Season beetroot well and put into a bowl, toss with chilli and garlic oil.

8, Dot pesto over beetroot, and scatter goats cheese.

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