Tapenade Tear ‘n’ Share Bread Recipe
28 May 2020
Lemon Tart Recipe
2 June 2020
Shopping list
Â
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500g pack cooked beetroot
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60ml red wine
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60ml red wine vinegar
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25g caster sugar
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3 baby leeks
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2 sticks of celery
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1 shallot
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1 clove garlic
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250g Arborio rice
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1lt vegetable stock
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150g goats cheese balls
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50g pine nuts
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Pea shoots to serve
Step 1
Cut the beetroot into 6ths
Step 2
Place the beetroot, sugar, red wine and red wine vinegar in a heavy based saucepan and cook on high until the liquid has reduced by two thirds. Add 2 tablespoons of oil.
Step 3
Blend the mixture and season.
Step 4
Finely chop the leeks, shallot, celery, and garlic, and place in a heavy saucepan with a little oil.
Step 5
Cook on a low heat until soft, take care not to brown
Step 6
Stir through the rice and cook for 1 minute
Step 7
Add a little of the vegetable stock at a time until the rice is al dente. Then stir through the beetroot mixture and transfer to a serving dish
Step 8
Scatter over the pine nuts and goats cheese pearls
Step 9
Garnish with the pea shoots
