Ingredients

• 250g/10½oz fresh beetroot
• salt and freshly ground black pepper
• 75ml/3fl oz olive oil
• 1 tbsp balsamic vinegar
• vegetable oil
• for deep frying
• 200g/7oz soft goats' cheese
• 75g/3oz plain flour
• 200g/7oz flaked almonds
• 200g/7oz fresh basil leaves
• 75g/3oz smoked almonds
• 1 garlic clove
• 100g/3½oz parmesan cheese
• or similar vegetarian hard cheese
• 100ml/3½fl oz olive oil
• small handful watercress
• to serve

Directions

• Preheat the oven to 200C/400F/Gas 6.
• For the beetroot
• cut the beetroot into cubes and place into a bowl. Season well with salt and freshly ground black pepper and drizzle with the olive oil.
• Place onto a baking tray and transfer to the oven to roast for 30-40 minutes
• or until soft.
• Remove from the oven and place into a bowl. Drizzle with the balsamic vinegar and stir to coat.
• For the goats' cheese
• half-fill a deep
• heavy-bottomed pan with the oil and heat until a breadcrumb sizzles and turns brown when dropped into it. (CAUTION: hot oil can be dangerous. Do not leave unattended.)
• Cut the goats' cheese into eight equal pieces and roll up into balls. Dredge the balls in the flour.
• Spread the flaked almonds out on a plate and roll the cheese balls in the flaked almonds
• pressing them into the cheese
• to completely coat (don't worry if the almond flakes break up a bit) .
• Carefully add the cheese balls to the hot oil and deep-fry for about 30 seconds - one minute
• or until golden-brown all over. Carefully remove with a slotted spoon and drain onto kitchen paper.
• For the dressing
• place the basil
• smoked almonds
• garlic
• parmesan and olive oil into a food processor and blend until smooth.
• To serve
• place a small amount of watercress onto each plate and place a piece of deep fried goats' cheese on top. Place a few cubes of beetroot around the cheese and spoon over a little of the dressing.