Name: Baked goat's cheese with beetroot, honey & thyme
Prep time: 20 min
Cook time: 20 min
Total time: 30 min
Yield: 2
Cuisine: British
Ingredients: 2 eggs beaten; 100g breadcrumbs use Japanese panko crumbs if you can find them; 2 x 100g soft rindless mild goat's cheese; 1 tbsp olive oil; 2 homecooked beetroot peeled; 1 tbsp olive oil; 2 small thyme sprigs; small bunch thyme leaves removed; 2 tsp red wine vinegar; 2 tsp honey; 2 tbsp olive oil

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Baked goat's cheese with beetroot, honey & thyme

Baked goat's cheese with beetroot, honey & thyme

Barney Desmazery

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Serves 2

Easy

Prep: 20 mins

Cook: 20 mins

Ready in 30 mins

A star rating of 5 out of 5.3 ratingsRate

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This veggie main can be prepared ahead - giving you more time to relax with your guests

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

2 eggs

beaten
100g breadcrumbs

use Japanese panko crumbs if you can find them
2 x 100g soft rindless mild goat's cheese
1 tbsp olive oil
2 homecooked beetroot

peeled
1 tbsp olive oil
2 small thyme

sprigs

For the dressing

small bunch thyme

leaves removed
2 tsp red wine vinegar
2 tsp honey
2 tbsp olive oil

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Nutrition: per serving

kcal672
fat40g
saturates14g
carbs53g
sugars14g
fibre3g
protein29g
salt2.63g

Method

step 1

Heat oven to 220C/fan 200C/gas 7. Make the dressing: mash the thyme leaves with a pinch of salt using a mortar and pestle, stir in the other dressing ingredients, then set aside.
step 2

Tip the egg and breadcrumbs into separate shallow dishes. Dip the cheeses into the egg, then roll in the breadcrumbs. repeat so they are completely coated. Put the cheeses on an oiled baking tray, then drizzle a little oil over. Bake for 10 mins until they are golden.
step 3

While the cheese cooks, finely slice the beetroot, then arrange on plates. When the cheese is cooked, place on top of the beetroot and top with thyme sprigs. Drizzle the dressing over the beetroot and serve.

Recipe from Good Food magazine, September 2008

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A star rating of 5 out of 5.3 ratings

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