Marinated Beetroot With Grilled Goat's Cheese
This elegant dish showcases the beautiful flavors of earthy beetroot and tangy goat's cheese. Thinly sliced beetroot is marinated in a flavorful dressing before being topped with grilled rounds of goat's cheese and a generous serving of fresh rocket. The combination of sweet, savory, and peppery notes makes this salad a deliciously satisfying meal or impressive starter.
— Constant Cookbook
Ingredients
- 6 tbsp olive oil , plus extra for greasing
- 3 tbsp red wine vinegar
- 1 tsp sugar
- 1 tsp thyme leaves
- 4 raw beetroot , peeled and very thinly sliced on a mandoline or with a food processor slicing attachment
- 2 x 100g vegetarian goat's cheese rounds with rind, halved horizontally
- 4 handfuls rocket
Instructions
- 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.
- 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.
- 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.
Cook Time
5M
Prep Time
PT10M
Yield
Serves 4
Nutrition
- Calories: 293 calories
- Fat Content: 25 grams fat
- Saturated Fat Content: 8 grams saturated fat
- Carbohydrate Content: 10 grams carbohydrates
- Sugar Content: 9 grams sugar
- Fiber Content: 2 grams fiber
- Protein Content: 9 grams protein
- Sodium Content: 0.77 milligram of sodium
Comments
No comments found.