Baked Goat's Cheese With Beetroot, Honey & Thyme
This recipe creates a delightful dish combining crispy coated goat's cheese with fresh beetroot slices. The cheese is baked until golden and served on a bed of vibrant beetroot, with a lovely herb dressing to tie all the flavors together. It's a simple and elegant dish that's perfect for a light lunch or a starter to impress your guests.
— Constant Cookbook
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
Instructions
- 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.
- 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.
- 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.
Cook Time
20M
Prep Time
PT20M
Yield
Serves 2
Nutrition
- Calories: 672 calories
- Fat Content: 40 grams fat
- Saturated Fat Content: 14 grams saturated fat
- Carbohydrate Content: 53 grams carbohydrates
- Sugar Content: 14 grams sugar
- Fiber Content: 3 grams fiber
- Protein Content: 29 grams protein
- Sodium Content: 2.63 milligram of sodium
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