From the cookbook Gordon Ramsay’s Fast Food
Serves 4
Ingredients
- 1lb. ready-cooked baby beets
- 1 Braeburn apple
- squeeze of lemon juice
- 4 oz. goat cheese, crumbled
- 1/3 cup toasted hazelnuts, coarsely chopped
- Vinaigrette:
- 2 tbsp balsamic vinegar
- 3 tbsp hazelnut (or walnut) oil
- 3 tbsp extra virgin olive oil
- sea salt and black pepper
Directions
- Whisk together the ingredients for the vinaigrette, seasoning with salt and pepper to taste.
- Cut the baby beets into halves or quarters (wearing a pair of rubber gloves to avoid staining your hands). Quarter, core, and thinly slice the apple and toss with a little lemon juice to stop it from discoloring.
- Pile the beets and apple slices onto four plates and scatter over the goat cheese and hazelnuts. Drizzle with the vinaigrette. Serve with a bottle of Rosemount Diamond Label Pinot Grigio.
