Heat a BBQ until hot and the coals are white.
In a large piece of tin foil, roll beetroot in some olive oil and season heavily with salt and pepper. Place the colours apart so do not bleed into each other. Add thyme and evenly distribute around beets. Seal and bake in coals for around 1 hour or until cooked. Allow to cool then remove the skin and slice.
Add the beetroot juice and sugar to a pan and reduce by half.
Chop and crumb a stale loaf, crush hazelnuts lightly. And in another pan, gently fry the crumb, turning frequently to toast. Take off the heat and add the white wine vinegar to stop the cooking process. Then add the beetroot juice reduction.
In a bowl mix the goats cheese and mascarpone and work till smooth pop in a piping bag to pipe.
To serve, pop the beets on the platter top with crumb drizzle over beet reduction, pipe on the goats cheese mix, decorate with garden herbs and flowers drizzle in oil.
Heat a BBQ until hot and the coals are white.
In a large piece of tin foil, roll beetroot in some olive oil and season heavily with salt and pepper. Place the colours apart so do not bleed into each other. Add thyme and evenly distribute around beets. Seal and bake in coals for around 1 hour or until cooked. Allow to cool then remove the skin and slice.
Add the beetroot juice and sugar to a pan and reduce by half.
Chop and crumb a stale loaf, crush hazelnuts lightly. And in another pan, gently fry the crumb, turning frequently to toast. Take off the heat and add the white wine vinegar to stop the cooking process. Then add the beetroot juice reduction.
In a bowl mix the goats cheese and mascarpone and work till smooth pop in a piping bag to pipe.
To serve, pop the beets on the platter top with crumb drizzle over beet reduction, pipe on the goats cheese mix, decorate with garden herbs and flowers drizzle in oil.
