Beetroot, Rhubarb, Pomegranate and Cashew Cheese

Beetroot, Rhubarb, Pomegranate and Cashew Cheese

Serves 4

VEGETABLES

2 bunches medium-size red beetroots

60ml white balsamic vinegar

60ml olive oil

BASE

300g rhubarb

1 orange

130g sugar

15g balsamic vinegar

100g cashmere goat’s cheese

(from Main Ridge Dairy)

GARNISH

1 pomegranate

1 stick rhubarb

Nasturtium leaves (optional)

DRESSING

50g pomegranate molasses

30g merlot vinegar

100g extra virgin olive oil

Method

Wash and dry beetroots, dress with a little salt and olive oil, wrap in foil, and cook on a cake rack over a baking tray in 160C oven until tender (1-1½ hours depending on size).

When cool, peel, slice and dress with a little white balsamic vinegar and olive oil. Peel rhubarb sticks and cut into 4cm pieces. Marinate with sugar, two orange peel strips and juice for at least two hours.

Cook rhubarb and marinade over low heat until a compote. Blend until smooth, season with balsamic vinegar and allow to cool. Cut pomegranate in half and remove seeds. Finely slice remaining rhubarb and place in iced water until it curls.

Mix molasses and vinegar in a bowl, then emulsify oil in. Mix some of compote with cashmere cheese to create ripple effect; spoon some cashmere mixture onto plate, place beetroot pieces on top. Drizzle with dressing, spoon on some more rippled curd and garnish with pomegranate seeds, nasturtium leaves and rhubarb curls.

You can find more of Diego Cossio’s recipes, along with photos by Amber Gardener, at www.pachamamapeninsula.com.au