1 bunch of baby red beetroot
1 bunch of baby golden beetroot
1 bunch of baby candy beetroot
1 bunch of baby white beetroot
50ml elderflower cordial
20ml Kikkoman Soy Sauce
50g walnut halves
100g caster sugar
100g goats cheese (vulscombe preferably)
Selection of micro herbs, red chard, mizuna and red cabbage.
Freeze the goats cheese 4 hours in advance.
Leaving skins and roots on the beets, boil all in separate pans until tender and then refresh in cold water. Gently remove the skin and being very careful keep the root tail on. In a saucepan reduce the elderflower and Kikkoman Soy Sauce until a shiny glaze is produced, use this to brush the beets and set aside.
Bring the sugar with equal amount of water to a boil and add the walnuts, cook for 5 minutes and then drain.
Once drained, deep fry until crispy and remove, allow to cool, then season with sea salt. To serve, arrange the beets on the plate and fill gaps with the walnuts broken or chopped if necessary. Using a fine grater, grate the goats cheese over the top as desired and then finish with the micro herbs.
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