This dish was inspired by Reece Hignell’s final Masterchef creation, which saw him eliminated from the competition – grossly unfair in my opinion!
4 medium beetroot
120g Artisa St Clair cashew chevre
50ml plant based milk
1 tbsp crushed dried lemon myrtle leaves (or ½ tsp grated lemon rind)
¼ c finely chopped hazelnuts
¼ c cacao nibs
1 tbsp maple syrup
¼ c extra virgin olive oil
1 tbsp good quality balsamic vinegar
1tsp maple syrup
salt and freshly ground black pepper
Roast the beetroot at 180C for 40-45 minutes or until tender. Allow to cool, remove skins. Cut to your preferred shape. I chose cylinders.
To make the lemon myrtle cashew chevre, heat the milk until almost boiling. Add the lemon myrtle (or lemon rind) and allow to infuse in the fridge for several hours. Strain out the lemon myrtle leaves and add sufficient of the scented milk to the cashew chevre to make a piping consistency and transfer to a piping bag with a plain nozzle.
To make the crumb, combine hazelnuts, cacao nibs and maple syrup, transfer to a heatproof dish and place in oven at 180C for 20 minutes or until nuts are toasted and mixture smells fragrant. Stir frequently during cooking.
To make the vinaigrette, combine olive oil, balsamic vinegar, maple syrup, salt and pepper in a glass jar. Shake to combine.
Position the beetroot first. Pipe cashew chevre around the beetroot. Sprinkle the crumbs around, drizzle vinaigrette over the beetroot.