Cheese, beetroot and apple ploughman’s

Serves: 4
PREP: Prep 5 mins

In this modern twist on the traditional classic, the versatility of pre-cooked beetroot is used to perfection instead of the pickled onion. This is a quick and easy dish to prepare and put out for guests and can look beautiful in its simplicity.

share this recipe

Share on facebook
Facebook
Share on twitter
Twitter
Share on pinterest
Pinterest
Share on email
Email

INGREDIENTS:

1 pack of beetroot from the infused beetroot ready-to-eat range.

1 or 2 large chunks of your favourite cheese – we used Gorwydd Caerphilly and Stichelton

1 crunchy Pink Lady apple

A few sticks of celery, cucumber or radish depending on preference

Your favourite bread & butter – we prefer a wholemeal or sourdough loaf with a good texture to stand up to the cheese and beetroot.

A small pot of piccalilli or your own choice of chutney

Method:

  1. Place all ingredients on one large board, platter or slate and let your guests help themselves