Rainbow Crudités with Pink Goat’s Cheese

This dish is so easy to put together it feels silly to write up a recipe for it. The key is to pick beautiful and colourful vegetables that are in season because their beauty will speak for themselves.

All you do is mix together the goats cheese with the seasonings and beetroot to create a dip vibe for the base of the platter. I like to buy my beetroot pre-cooked so that I don’t have to boil it forever. Once it’s soft, you can slice off a piece and grate it to a super small consistency so that it functions as a dye for the goats cheese.

Put this in front of your guests on arrival and they will be in awe of it’s beauty — plus it’s so easy to make.

Ingredients:

Pink Goat’s Cheese:

1 tbsp grated beetroot, cooked

juice of 1/2 a lemon

150g goat’s cheese, chèvre

1/2 tsp zaatar

1/2 tsp white sesame seeds

1/2 tsp black sesame seeds

Crudités:

4-5 dutch carrots

2 small cucumbers

2 radishes, watermelon radish or any kind

Use any colourful vegetables that are available to you

Garnish:

Dill, chopped

Chives, chopped

drizzle of olive oil

sprinkle of flakey salt

Method:

Slice a piece off a cooked beetroot and grate against a microplane until you get about 1 tbsp of grated beetroot.

In a mixing bowl, combine goat’s cheese with lemon juice and seasonings. Add beetroot in small amounts at a time, mixing until you get the desired shade of pink. The consistency should be spreadable yet hold together, like a dip.

Spread the pink goat’s cheese on the base of a beautiful plate or platter and build the crudités on top. Sprinkle dill and chives. Drizzle olive oil and sprinkle salt. Enjoy.