
Marinated beetroot with grilled goat's cheese
- Good Food team
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Serves 4
Easy
Prep: 10 mins
Cook: 5 mins
Plus marinating
A star rating of 4.6 out of 5.17 ratingsRate
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Earthy beetroot works perfectly with creamy goat's cheese for an easy but impressive starter
Vegetarian
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Spelt & wild mushroom risotto
A star rating of 4.5 out of 5.31 ratings
Ingredients
Nutrition
Units:
MetricUS
-
6 tbsp olive oil
plus extra for greasing
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3 tbsp red wine vinegar
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1 tsp sugar
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1 tsp thyme leaves
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4 raw beetroot
peeled and very thinly sliced on a mandoline or with a food processor slicing attachment
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2 x 100g vegetarian goat's cheese
rounds with rind, halved horizontally
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4 handfuls rocket
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Nutrition: per serving
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kcal293
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fat25g
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saturates8g
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carbs10g
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sugars9g
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fibre2g
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protein9g
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salt0.77g
low
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Method
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step 1
Mix the oil, vinegar, sugar and thyme in a shallow dish and season well. Add the sliced beetroot and marinate for at least 1 hr or overnight, if you like.
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step 2
Heat grill to high. Season the goat’s cheese slices, then place on an oiled baking tray and grill for 2-3 mins until golden and melting.
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step 3
Lift out the beetroot, reserving the marinade, and divide between 4 plates. Top with the rocket, a round of goat’s cheese and a little more rocket. Drizzle with the marinade and serve.
Recipe from Good Food magazine, August 2010
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A star rating of 4.6 out of 5.17 ratings
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