Beetroot - scrummy crumpets with beetroot and goats cheese

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Scrummy Crumpets With Beetroot And Goats Cheese

 

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Serving Size : 0 Preparation Time :0:00

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Amount Measure Ingredient -- Preparation Method

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400 grams fresh red rhubarb -- roughly chopped

2 cm fresh ginger -- peeled and grated

1 clove garlic -- crushed (optional)

5 tablespoons white sugar

350 grams fresh beetroot (about 2 medium or large beetroots)

4 crumpets

200 grams vegetarian somerset goat's cheese (2 x 100g packs|),

each pack cut into 6 slices

35 grams butter for crumpets (or to taste)

mint leaves

 

Put the rhubarb, ginger, sugar and garlic (if used) into a processor and

whiz until the mixture is very finely chopped. Turn into a small saucepan

and simmer, uncovered, for about one hour until thick, stirring now and

again to prevent it from burning on the bottom of the pan. Allow to cool.

 

Scrub the beetroots and cut the stalks down to 2.5 cm above the bulb.

Either boil in plenty of water until soft (about 40-50 minutes depending on

size), and drain, cover and leave to cool (about 1-2 hours) or wrap in foil

and bake at 200C/400F/Gas 6 for about 40-60 minutes until soft. Leave to

cool, then skin the beetroot and slice thinly.

 

Preheat the oven to 200C/400F/Gas 6. Toast eh crumpets and lightly butter

them. Place on a baking tray and divide the sliced beetroot and goat's

cheese between them. Place in the oven for about 5-7 minutes until warmed

through. Garnish with a mint leaf and serve with the marmalade in small

ramekins on the side.

 

Source:

" Cook Vegetarian! Magazine - March 2009 "

Copyright:

" Maze Media (2000) Ltd "

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Per Serving (excluding unknown items): 712 Calories; 4g Fat (4.3% calories

from fat); 24g Protein; 155g Carbohydrate; 7g Dietary Fiber; 0mg

Cholesterol; 2881mg Sodium. Exchanges: 10 1/2 Grain(Starch); 0 Vegetable; 1

Fat.

 

NOTES : Serves 4. Ready in 90 mins

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0