Serves 4

SUPPLIERS:

Vegetables – Torello Farm

Cashmere goat’s cheese – Main Ridge Dairy

Pantry items – Tully’s Corner

THE VEGETABLES:

2 bunches medium-size red beetroots

60ml white balsamic vinegar

60mlolive oil

RHUBARB CASHMERE BASE

300gms rhubarb

1orange

130gms sugar

15gms balsamic vinegar

100gms Cashmere Goat’s cheese

TO GARNISH

1pomegranate

1stick rhubarb

Nastursium Leaves - Optional

POMEGRANATE MOLASSES DRESSING

50g pomegranate molasses

30g merlot vinegar

100g extra virgin olive oil

Pre-heat oven to 160C

METHOD:

Wash beetroots, dry and grade according to size. Dress beets with a little salt and olive oil. Wrap similar-size beetroots in aluminium foil and place on a cake rack over a baking tray and cook until tender (1-1½ hours depending on size).

When cool enough to handle, peel beetroots, slice and dress with a little white balsamic vinegar and olive oil. Lightly peel rhubarb sticks and cut into4cm pieces. Marinate peeled rhubarb with sugar, 2strips of orange peel and juice for at least 2 hours, ideally overnight.

Put rhubarb pieces and its marinade into a pot and cook over low heat to make a compote (just like Jam consistency). Blend Rhubarb in a high-speed blender until smooth, season with balsamic vinegar and allow to cool before using.

Cut pomegranate in half and remove seeds, keep aside until needed. Using a vegetable peeler or a mandolin, slice ultra fine, the remaining rhubarb stick and place in bowl of iced water until it curls.

Make pomegranate dressing in a bowl by mixing the molasses and vinegar, then emulsify the oil in. Mix some of the rhubarb compote with the cashmere cheese to create a ripple effect in the cheese.

Spoon some of the cashmere mixture on the bottom of a plate, place beetroots attractively over this. Drizzle pomegranate molasses dressing over beetroot pieces, then spoon some more of the rippled curd and garnish with the pomegranate seeds, nasturtium leaves and rhubarb curls..