A deliciously fresh salad, perfect for sharing on a summers afternoon
2 large fresh beetroot
500ml pinot noir
20g goats cheese
50g crème fraiche
Peel and cube the beetroot in 1cm cubes. In a medium saucepan combine the beetroot and the pinot noir. Bring to a simmer and allow to simmer for 50 minutes. Then remove the beetroot from the liquid and set aside to cool.
In a separate bowl, combine the goats cheese and the crème fraiche and whisk together. Set aside.
Meanwhile in a small saucepan combine the truffle balsamic and the brown sugar. Simmer until the consistency thickens slightly, around 15-20minutes. Pour into a glass dish and refrigerate until cool.
In a large serving bowl combine the beetroot and mungbean sprouts, top with dollops of the goats cheese mixture and then finish by drizzling over the truffle balsamic reduction and the truffle oil.