7 Baby Beetroots, cooked and peeled
1 Log of Chevin or Goat’s Cheese, chilled
½ Cup of Walnuts, roasted and coarsely chopped
Selection of baby salad leaves and herbs to serve
Salt & Pepper to season
Olive Oil to drizzle
Divide the Chevin into 6 or 7 portions – and roll each portion in your palms until you end up with a round ball. Place each ball of cheese into the chopped walnuts and gently roll them around until completely covered with the nuts. Now roll the Chevin balls in your palms again to secure the nuts.
Skewer one beetroot onto a cocktail skewer followed by a walnut crusted Chevin ball and place the skewer onto a serving platter with the baby salad leaves and herbs. Repeat the process with the rest of the beetroot, season with salt & pepper and drizzle with olive oil just before serving.