Ingredients
Serves 4
3 beetroot (peeled and grated)
1 tbs olive oil
2 tbs balsamic vinegar
salt & pepper
8 slices sourdough bread
200g ashed goat's cheese
1 bunch fresh mint
Method
1. Heat olive oil in a pan and add grated beetroot. Toss gently until beetroot begins to soften (approx 10 minutes.
2. Add balsamic vinegar and continue to cook for another 5 minutes until beetroot is infused with balsamic vinegar. Remove from heat and set aside.
3. Meanwhile, pre-heat a chargrill. Place bread slices on grill and cook for approx 1 minute on each side.
4. Place bread onto serving plate and top with beetroot. Crumble on goat's cheese and top with fresh mint roughly torn. Season with salt and pepper.
Provided by www.fargatecheese.com.au
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