Marinated beetroot with grilled goat's cheese
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- Preparation and cooking time
- Prep:
- Cook:
- Plus marinating
- Easy
- Serves 4
Earthy beetroot works perfectly with creamy goat's cheese for an easy but impressive starter
| Highlight | Nutrient | Unit |
|---|---|---|
| kcal | 293 | |
| fat | 25g | |
| saturates | 8g | |
| carbs | 10g | |
| sugars | 9g | |
| fibre | 2g | |
| protein | 9g | |
| low in | salt | 0.77g |
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
Method
- 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.
- 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.
- 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.
Goes well with
Recipe from Good Food magazine, August 2010
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