1 bunch baby beetroot
a handful of beetroot leaves
100g toasted walnuts
50g Binnorie Duetto gorgonzola cream
3 tablespoons caramelised balsamic vinegar
3 tablespoons extra virgin olive oil
sea salt and freshly ground pepper to taste
Clean roots and any hard bits on the beetroots. Grate raw beets and toss in a bowl with olive oil, vinegar, salt and pepper. Arrange in the centre of a dish. Top with a spoonful of gorgonzola. Sprinkle over walnuts, partially crushed, and beetroot leaves. Finish with a drizzle of vinegar and olive oil.
sweet, delicious, crunchy with the cheese and the vinegar adding a sharp creaminess and the walnuts giving it an earthy balance.