Herbert Adams Cabernet Sauvignon Pies with Honey Roasted Beetroots and Pink Peppercorn Goat Cheese

Herbert Adams Cabernet Sauvignon Pies with Honey Roasted Beetroots and Pink Peppercorn Goat Cheese

Serves 4
Ingredients

4 x Herbert Adams Gourmet Wine Infusions Slow-Cooked Beef with Caramelised Onion & Cabernet Sauvignon Pies

6 large beetroots, peeled

2 tbsp olive oil

½ tbsp red wine vinegar

½ tsp ground cumin

2 tbsp honey, gently warmed

110g goat cheese, crumbled

½ small bunch dill, sprigs picked

Sea salt and crushed pink peppercorns

 

Instructions

Prep time: 30 mins Cooking time: 30 mins
Cook pies according to packet instructions. Keep warm.

Preheat oven and a baking tray to 210ºC (190ºC fan). 

Cut the beetroots in half, then each half into 3 wedges.

Whisk together 1 tbsp oil, vinegar and cumin, season with salt and pink pepper.  Toss the beetroot wedges in the mixture and spread onto the heated tray in an even layer.  Roast for 20 mins then drizzle over the honey, gently toss to coat, then return to the oven for a further 5-10 mins until soft.  Remove from the oven and cover with foil.

Cook pies according to packet instructions.

Arrange beetroot in a serving bowl, scatter over crumbled
goat cheese and dill to serve.

 

Descriptions

Herbert Adams Cabernet Sauvignon Pies with Honey Roasted Beetroots and Pink Peppercorn Goat Cheese