1 pack of Woodside Monet cheese
500g mixed coloured baby beetroot
olive oil, for drizzling
1 stem lemongrass, white portion only, thinly sliced
cup red wine vinegar
2 tbsp sugar
4 radishes, thinly sliced
50g curly endive or mixed lettuce
crusty bread, for serving
Quarter the beetroot, drizzle with oil, cover with foil and bake at 200°C for 30 minutes or until tender. Cool to room temperature.
Saute lemongrass in 2 tsp of oil for 1 minute or until fragrant. Add water, vinegar and sugar and bring to the boil stirring until the sugar is dissolved. Simmer for 5 minutes or until slightly reduced.
Pour over radishes and allow to cool completely.
Toss endive with 2 tbsp of the vinegar mixture and arrange on a serving platter. Scatter with beetroot and radishes, drizzle with a little extra oil and crumble the cheese over the top. Serve with crusty bread.
Note: Monet is a flavourful cheese made from goat’s milk. It is seasoned with a selection of herbs and edible organic flowers such as nasturtiums. The cheese is named Monet because the finished product resembles photographs of the famous artist’s garden.
If you cannot get Monet, try using another flavoured cheese.
Source: Dairy Australia