Goat's Cheese Beetroots
Nutty goat?s cheese sandwiched between beetroots with a honey-thyme dressing.
- For the dressing
- 1 garlic clove, crushed
- 1 teaspoon honey
- 2 teaspoons Dijon mustard
- 1 teaspoon fresh orange zest, finely chopped
- 1 tablespoon fresh thyme leaves, stalks removed and roughly chopped
- Salt to taste
- 160ml freshly-squeezed orange juice
- 10ml red wine vinegar
- For the goats cheese patties
- 120g Chevin, divided into 4
- 1 tablespoon parsley, finely chopped
- 1 tablespoon mint, finely chopped
- 1 tablespoon coriander, finely chopped
- 5ml olive oil
- Pinch of salt
- 3 tablespoons toasted pine nuts
- 1 red onion, thinly sliced
- 4 medium sized beetroots, roasted and peeled
- Freshly ground black pepper
- 150g wild rocket or mixed salad leaves
For the dressing, using a pestle and mortar, pound the salt and garlic together, then add the honey, mustard, orange zest and thyme leaves and pound well together. Transfer to a glass bowl and stir in the orange juice and red wine vinegar.
Pour in the olive oil and whisk together and let it rest so that the flavours can develop. Place the goat's cheese into a bowl and then gently stir in the herbs, olive oil and salt, taking care not to over-mix the cheese.
Shape the cheese into 4 patties the same size as the beetroots. Press the side of the cheese rounds into the pine nuts and then top each one with a slice of red onion. Trim the top and bottom of the beetroots and slice in half through the middle.
Place the cheese patty onion-side down on the bottom half of the beetroot, place the beetroot onto the cheese round and secure with a rosemary sprig. Garnish with the salad leaves and serve with toasted ciabatta.