Tray of roasted beetroots with red onion and goat's cheese

Recipe by Owner Chef, Colin Fassnidge, Banksia Bistro Banksia, NSW

Serves 4 mains plus salad

5 beetroot bulbs, finely sliced
3 red onions, finely sliced into rounds
Extra virgin olive oil, for drizzling
Sea salt
Freshly ground black pepper
½ bunch sage, leaves picked, chopped
2 bay leaves, fresh if possible
Pinch nutmeg, freshly grated
100ml white wine vinegar
200ml ginger beer
50g salted butter, chopped
5cm fresh horseradish root, peeled
150g Meredith Dairy goat’s cheese
Sage leaves, to serve (optional)

Preheat the oven to 180C (fan-forced). To the base of a roasting tin, place a layer of overlapping beetroot and onion. Drizzle with extra-virgin olive oil then season with salt and pepper. Scatter over the sage, bay leaves and nutmeg then splash in the vinegar. To the top, layer and overlap the remaining beetroot and onion. Pour the ginger beer into the tin. Add the butter, pushing it in between the beetroot and onion. Cover with foil. Roast for 40min. Remove the foil then return the tin to the oven for another 40min. This helps to caramelise the beetroot and reduce the liquid. Allow the beetroot and onion to cool a little then transfer to a serving dish.

Top with grated fresh horseradish then sprinkle with crumbled Meredith Dairy fresh goat’s cheese.
Serve warm or cold.
Optional – scatter with sage leaves and accompany with a fresh green salad.