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The Eunice Power Column - Beetroot

Roast beetroot with Llewellyns Balsamic Vinegar and Knockalara sheeps cheeseThere is nothing like the colour or flavour of home grown beetroot. One of my friends grows several varieties, all various shades of pink and magenta. I discovered Llewellyn’s apple balsamic vinegar this year, the sweet acidity of the vinegar is a perfect foil to the earthy beetroot, which is complemented further by some crumbled Knocklara Sheeps cheese.

Roast beetroot with Llewellyns Balsamic Vinegar and Knockalara sheeps cheese

Serves 4-6 as a starter.

1kg of beetroot
1 tablespoon of Llewellyn’s Balsamic vinegar
1 tablespoon of olive oil
150g Knockalara sheeps cheese or Feta
A few sprigs of mint.
salt and pepper

Simply, cover the beetroot in cold water and bring to the boil, simmer until tender, the cooking time will vary according to the size of the beetroot.
[You can tell when it is cooked by squeezing the skin between your fingers; when it is loose enough to come away from the flesh easily, the beetroot will be tender. GC]
Allow to cool.

When cool enough to handle, peel off the outside skin and root.

Slice thinly and arrange on a serving dish.

Drizzle with olive oil and vinegar, and season with a little Maldon sea salt and freshly ground pepper.

Crumble the cheese over the beetroot and scatter the mint leaves on top.


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More recipes from Eunice Power are available on www.eunicepower.com

Room reservations can be made on www.powersfield.com - hope to see you in Dungarvan during the year.

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Powersfield House B&B - Dungarvan County Waterford IrelandEunice Power is a professional chef with over twenty years experience in the hospitality business. She runs Powersfield House in Dungarvan County Waterford, which is our B&B of the Year for 2012 and also the winner of the Best B&B Breakfast. Her philosophy is to use fresh, seasonal, locally produced food, sourced organically where possible.

Eunice has a successful outside catering company, writes about food (she is the author of an excellent cookery book written for local company Waterford Stanley) and teaches at Paul Flynn’s Tannery Cooking School, where her enthusiasm and zest for a life filled with good food are given free rein."

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