‘Tis the season for blood oranges and for lightening up a bit. Having said that, I could not resist putting a touch of herbed goat’s curd I picked up from Neal’s Yard Dairy.
The flavour combinations were tangy and sweet with a juicy crunchiness. Very easy and well
worth making…also an excuse to enjoy goat’s curd the next time you see it on offer.
1 blood orange, peeled and sliced
1-2 roasted beets, sliced
Goat’s curd (quantity to your liking)
3 tbsp, thyme leave separated
Sea Salt, optional
Olive or Rapeseed oil
Mix 2 tbsp of the thyme and goat’s curd and a touch of sea salt in a small bowl.
Mix oranges and beets on a platter and top with herbed goat’s curd.
Top with remaining thyme. Drizzle with oil.