Beetroots with Blue Cheese, Honey and Rosemary
- Prep Time15 min
- Cook Time1 hr
- Total Time1 hr 15 min
- YieldMakes 12
Ingredients
- Castello® Cheese – Creamy Blue 150g
- 12 small red and yellow beetroots
- 100ml creme fraiche
- 1 lime zest
- 50g walnuts
- 1 tbsp chopped rosemary
- 2 tbsp runny honey
Method
1
Rinse and scrub the beetroots. Wrap them individually in aluminium foil.
2
Barbecue them over indirect heat and covered for approx 1 hour. Prick to check for doneness.
3
Mash the cheese and combine with the crème fraiche, lime and salt.
4
Coarsely chop the walnuts.
5
Heat the honey in a saucepan and add the rosemary and walnuts.
6
Open up the beetroot packages. Cut a deep cross in each beetroot and pull apart.
7
Place a dollop of cheese cream in each and drizzle with the walnut and rosemary honey.
Sweet beetroots with creamy cheese and smooth honey – an unbeatable combination of flavours that’s beautiful to boot.
