Beetroot & fresh cheese

Beetroot & fresh cheese

Beterraba e queijo fresco

By
From
Lisbon
Serves
4
Photographer
Steven Joyce

Portuguese fresh cheese is made from wobbly little curds and its gentle flavour is a great match for earthy sweet beetroot (beet). To make your own fresh cheese.

Ingredients

Quantity Ingredient
4 raw beetroots, washed and trimmed
olive oil, for cooking, plus 1 tablespoon extra-virgin olive oil, for drizzling
salt
freshly ground black pepper
200g queijo fresco or other soft white cheese

Method

  1. Preheat the oven to 180°C.
  2. Place the beetroots on a piece of foil. Rub with a little olive oil and grind over some salt and pepper, then wrap them in the foil, sealing tightly. Place in the oven and cook for 45–55 minutes, until tender to the point of a knife. Remove from the oven and allow to cool.
  3. When cool enough to touch, rub off the skins with your fingers (wear gloves to avoid staining your hands bright pink), then cut into slices or chunks. Place in a mixing bowl and pour over the extra-virgin olive oil, plus a little more salt and pepper, and toss together.
  4. Place the dressed beetroot on a serving platter or divide between 4 plates. Crumble the soft cheese and scatter it over the beetroot. Drizzle with a little more extra-virgin olive oil.
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