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Pre-heat the oven to 180 degrees C. Place beetroot in a roasting tray and cook for 45 minutes.
Meanwhile, remove the skin from the goats cheese and discard. Add lemon juice, glug oil, crushed garlic, creme fraiche and a crack of salt and pepper to the cheese. Whip with an electric whisker until fluffy.
Once the beetroot has cooked and cooled slightly, peel and pop into a food processor along with a handful of picked mint and blitz until completely whizzed up. Add the goats cheese mixture and pulse until fully incorporated.
From the Larder