Native raspberry & goats cheese taster
Native raspberry vinegar is a perfect way to preserve this delectable berry - it retains a bright red colour and the delicate flavour well. If you made a bottle this year, try using it to make a quick pickle to serve as a delicious mouthful of flavour alongside creamy goat cheese and spiced watermelon rind.
Native raspberry vinegar and goats cheese bite
Serves 4
Ingredients:
2 small raw Chioggia beetroot, unpeeled
3 tbs native raspberry vinegar
1/4 tsp sea salt
4 tsp goats cheese
4 pieces of watermelon rind pickle
4 native violet flowers
Directions:
Slice an heirloom beetroot (I grow and use the Chioggia variety) wafer thin with a sharp knife or a mandoline and soak in a shallow saucer of raspberry vinegar and the salt for a minimum of 15 minutes.
On a serving spoon or small tray, overlap a few slices of the quick pickled beetroot. Top with a teaspoon of goats cheese, a slice of watermelon rind pickle and finally a native violet flower.
Drizzle with a little of the raspberry vinegar prior to serving.
