Roasted Beetroot & Carrot Salad with Citrus and Hemp Heart Goats Cheese Cream

Directions

1. Pre heat oven to 180’c, on a roasting tray lined with baking paper place beets, carrots and garlic cut the top off the garlic before roasting, drizzle with a little hemp seed oil to coat, season with flaky sea salt and pepper.
2. Cover with another piece of baking paper then foil and crimp the foil to the tray so it steam roast’s for around 25-30min remove from oven and remove foil allow to cool on the side of the bench,
3. Poke with a fork to test that they are cooked through if they slid off the fork they are done.
4. After cooling you can peel or remove the skin (use gloves so you don’t stain your fingers) you can also use a small knife to scrape away the skin and lightly rinse in a bowl of cool water and squeeze out roasted garlic.
5. Then slice carrots & beets length ways, nice. Set aside in the fridge to cool.
6. Remove your frozen bread from the freezer and using a bread knife slice thinly 12-15 slices for the bread crisp’s. around 5mm thick.
7. Lay out on a baking tray lined with baking paper and drizzle a little hemp seed oil over them and season with salt & pepper fan bake on 150’c for around 5-6 min on the middle shelf of your oven watch it because they will cook quick don’t burn them!
8. Hemp heart & Goat’s cheese cream
9. Add to a blender or bullet
10. Blitz up all ingredients until it looks like sour cream, taste, season, if required, set aside.
11. The Assembly
12. You should have enough to plate up 4 starters, or 2 mains.
13. Using a dessert spoon start with 2 dollops of hemp cream on the bottom of the plate and using the back of the spoon smear the cream across the plate from one side to the other, arrange the roasted carrots, beets and citrus segments on top then poke in bread crips standing up, drizzle the dish with a little hemp seed oil sprinkle with micro greens and serve.
14. Enjoy – this one is a winner with anyone, the textures are amazing, and was always a top seller in my restaurant.