Baby beetroot, hazelnut crusted goats cheese & watercress salad with Fig Vino Cotto

Baby beetroot, hazelnut crusted goats cheese & watercress salad with Fig Vino Cotto

Serve 4

Ingredients
2 bunches of baby beetroots
1/4 cup all purpose flour
1/4 cup plain dry breadcrumbs
200g log of soft fresh goat cheese, cut into 4 equal rounds, chilled
1 large egg, lightly beaten
3 tablespoons coarsely chopped hazelnuts, skin removed
1 large bunch watercress, stems trimmed
4 tbsp of vino cotto

Methods

To prepare the beetroots, scrub the beetroots and trim, leaving the root and a bit of stem attached. Place in a pot of salted water and cover. Bring to a boil and simmer on low for 30 minutes or until a knife pierces the beets easily.  Set aside.

Once the beets have cooled remove the skins, cut into quarters and toss with vino cotto.

Using 4 small bowls place the flour, breadcrumbs, lightly beaten egg and hazelnuts in individual bowls.

Firstly, coat cheese rounds into flour, shake off any excess flour.  Then dip cheese into egg, then into breadcrumbs, coating completely.  Gently roll and press the cheese into the hazelnuts.

Place the encrusted cheese rounds on a lined baking tray and cover and refrigerate for at least 30 minutes or overnight.

Preheat oven to 180C. Bake cheese until heated through and coating browns, about 6 minutes.

Dress and toss the watercress in large bowl.

To serve, divide the salad amongst 4 plates, scatter the beetroots and top with warm cheese.   Drizzle with extra oil and vino cotto.

Enjoy!

Buy the Vino Cotto you need for this recipe online. Click here.