Food Network UK

Goat's Cheese Beetroots

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  • Nutty goat’s cheese sandwiched between beetroots with a honey-thyme dressing.
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Ingredients

  • For the dressing:

  • 1 garlic clove, crushed
  • 1 teaspoon honey
  • 2 teaspoons Dijon mustard
  • 1 teaspoon fresh orange zest, finely Technique: Chop To cut large ingredients or dishes into smaller chunks using a sharp knife. You can chop using a serrated blade fitted inside your food processor. I know this Teach me, please chopped
  • 1 tablespoon fresh thyme leaves, stalks removed and roughly Technique: Chop To cut large ingredients or dishes into smaller chunks using a sharp knife. You can chop using a serrated blade fitted inside your food processor. I know this Teach me, please 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 Technique: Chop To cut large ingredients or dishes into smaller chunks using a sharp knife. You can chop using a serrated blade fitted inside your food processor. I know this Teach me, please chopped
  • 1 tablespoon mint, finely Technique: Chop To cut large ingredients or dishes into smaller chunks using a sharp knife. You can chop using a serrated blade fitted inside your food processor. I know this Teach me, please chopped
  • 1 tablespoon coriander, finely Technique: Chop To cut large ingredients or dishes into smaller chunks using a sharp knife. You can chop using a serrated blade fitted inside your food processor. I know this Teach me, please chopped
  • 5ml olive oil
  • Pinch of salt
  • 3 tablespoons toasted pine nuts
  • 1 red onion, thinly Technique: Slicing Cutting a larger piece of food into even pieces or strips. I know this Teach me, please sliced
  • 4 medium sized beetroots, roasted and peeled
  • Salt
  • Freshly ground black pepper
  • 150g wild rocket or mixed salad leaves

Use imperial measurements

Method

How to make Goat's Cheese Beetroots

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 Technique: Whisk Using light, rapid sweeping strokes to thicken or thoroughly combine ingredients. You can also use a whisk attachment attached to a food processor. I know this Teach me, please 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 Technique: Slicing Cutting a larger piece of food into even pieces or strips. I know this Teach me, please slice of red onion. Trim the top and bottom of the beetroots and Technique: Slicing Cutting a larger piece of food into even pieces or strips. I know this Teach me, please 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.