- 250g/10½oz fresh beetroot
- salt and freshly ground black pepper
- 75ml/3fl oz olive oil
- 1 tbsp balsamic vinegar
- vegetable oil, for deep frying
- 200g/7oz soft goats' cheese
- 75g/3oz plain flour
- 200g/7oz flaked almonds
- 200g/7oz fresh basil leaves
- 75g/3oz smoked almonds
- 1 garlic clove
- 100g/3½oz parmesan cheese, or similar vegetarian hard cheese
- 100ml/3½fl oz olive oil
- small handful watercress, to serve
- Preheat the oven to 200C/400F/Gas 6.
- For the beetroot, cut the beetroot into cubes and place into a bowl. Season well with salt and freshly ground black pepper and drizzle with the olive oil.
- Place onto a baking tray and transfer to the oven to roast for 30-40 minutes, or until soft.
- Remove from the oven and place into a bowl. Drizzle with the balsamic vinegar and stir to coat.
- For the goats' cheese, half-fill a deep, heavy-bottomed pan with the oil and heat until a breadcrumb sizzles and turns brown when dropped into it. (CAUTION: hot oil can be dangerous. Do not leave unattended.)
- Cut the goats' cheese into eight equal pieces and roll up into balls. Dredge the balls in the flour.
- Spread the flaked almonds out on a plate and roll the cheese balls in the flaked almonds, pressing them into the cheese, to completely coat (don't worry if the almond flakes break up a bit) .
- Carefully add the cheese balls to the hot oil and deep-fry for about 30 seconds – one minute, or until golden-brown all over. Carefully remove with a slotted spoon and drain onto kitchen paper.
- For the dressing, place the basil, smoked almonds, garlic, parmesan and olive oil into a food processor and blend until smooth.
- To serve, place a small amount of watercress onto each plate and place a piece of deep fried goats' cheese on top. Place a few cubes of beetroot around the cheese and spoon over a little of the dressing.