- 12 small red and yellow beetroots
- 150g Castello® Blue
- 100ml crème fraiche
- Zest of 1 lime
- 50g walnuts
- 1 tbsp chopped rosemary
- 2 tbsp runny honey
Beetroots with blue cheese, honey and rosemary
Sweet beetroots with creamy cheese and smooth honey – an unbeatable combination of flavours that’s beautiful to boot.
Rinse and scrub the beetroots. Wrap them individually in aluminium foil. Barbecue them over indirect heat and covered for approx. 1 hour. Prick to check for doneness. Mash the cheese and combine with the crème fraiche, lime and salt. Coarsely chop the walnuts. Heat the honey in a saucepan and add the rosemary and walnuts. Open up the beetroot packages. Cut a deep cross in each beetroot and pull apart. Place a dollop of cheese cream in each and drizzle with the walnut and rosemary honey.