Beetroot and Goat’s Cheese Mousse with Seed Crackers

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- 20 x seeded crackers
- 250g beetroot, peeled and cubed
- 1 Tbsp (15ml) olive oil
- 2 Tbsp (30ml) Hinds Spices Veggies, Roots & Beets
- ¼ cup milk
- 100g goat’s cheese
- Micro herbs
METHOD
- Preheat the oven to 180°C.
- Place the beetroot on a roasting tray, drizzle with olive oil and sprinkle over Hinds Spices Veggies, Roots & Beets. Roast in the oven for 45 minutes.
- Place the milk and half the goat’s cheese into a blender and blend until smooth.
- Spoon onto seeded crackers, top with roasted beetroot, crumble the remaining goat’s cheese on top and garnish with a micro herb.