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Roast beetroot & goat's cheese risotto with thyme dressing
date:May 26, 2014
season and set aside.

3. Wrap the beetroot in foil and roast for 45 minutes or until just tender. Cool, then peel and chop. Place beetroot on tray, then drizzle with 2 tablespoons oil and roast for a further 15 minutes or until starting to caramelise.

4. Whiz half the beetroot with 400ml stock until a smooth puree. Pass through a sieve into a saucepan with remaining stock. Bring to a simmer over medium heat, then reduce heat to low and keep warm.

5. Heat remaining 1 tablespoon oil in a pan o

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