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Creamed goat's cheese & roast beetroot salad

Goat's cheese and beetroot salad on plate with fork

Creamed goat's cheese & roast beetroot salad

Name: Creamed goat's cheese & roast beetroot salad
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 3
Ingredients: 2 medium beetroot washed; 3 tbsp olive oil; ¼ small ciabatta loaf, thinly sliced; 100g ash log goat's cheese; 50g low-fat crème fraîche; ½ tsp picked thyme leaves; drizzle truffle oil (optional); 1 red chicory; 1 Granny Smith apple; 1 tbsp chopped toasted hazelnuts; 1 orange zested, to serve; 4 tbsp olive oil; 1 shallot finely chopped; 2 tbsp balsamic vinegar

Tom Kerridge

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Serves 2 - 3

Easy

Prep: 20 mins

Cook: 1 hr

A star rating of 5 out of 5.2 ratingsRate

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Combine creamy goat's cheese, crisp apple and earthy beetroot for a simple salad that's bursting with flavour and colour – and it looks impressive plated up

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

2 medium beetroot

washed
3 tbsp olive oil
¼ small ciabatta

loaf, thinly sliced
100g ash log goat's cheese
50g low-fat crème fraîche
½ tsp picked thyme leaves
drizzle truffle oil

(optional)
1 red chicory
1 Granny Smith apple
1 tbsp chopped toasted hazelnuts
1 orange

zested, to serve

For the dressing

4 tbsp olive oil
1 shallot

finely chopped
2 tbsp balsamic vinegar

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Nutrition: per serving (3)

kcal534
fat42g
saturates12g
carbs25g
sugars12g
fibre4g
protein13g
salt0.8g

Method

step 1

Heat oven to 180C/160C fan/ gas 4. Roll the beetroot in half the olive oil in a small roasting tin, season, cover with foil and bake for 1 hr – check it’s cooked by pushing a knife into the beetroot, it should go in easily. Remove from the oven and leave to cool. Leave the oven on. Meanwhile, whisk all the dressing ingredients together. Place the ciabatta on a tray, drizzle with the remaining olive oil and bake for 8 mins until crisp, then leave to cool. When the beetroot is cool enough to handle, peel, cut into wedges and add to the dressing to lightly pickle. Can all be done up to two days ahead.
step 2

Break the goat’s cheese into small chunks in a bowl, beat with a spoon, then add the crème fraîche, thyme, truffle oil, if using, and some cracked black pepper, then whisk until light and fluffy. Spoon into a piping bag and chill. Can be done two days ahead.
step 3

Halve the chicory and remove the core with a sharp knife, then slice the leaves. Add to the bowl with the beetroot. Cut the cheeks off the sides of the apple and finely slice. To serve, pipe the goat’s cheese onto each plate, then build the beetroot up around it. Press the chicory into the cheese and spoon over the dressing, then add the apple. Break the croutons into random shapes and press into the cheese too. To finish, scatter over the nuts and orange zest.

Recipe from Good Food magazine, February 2019

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A star rating of 5 out of 5.2 ratings

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