- Preparation and cooking time
- Cook: -
- Serves 4
- 150g pack soft goat's cheese (or vegetarian alternative)
- 1 tbsp Dijon mustard
- 50ml cider
- 6 spring onions , sliced
- 1 egg
- 400g sourdough bread , thickly sliced
- 1 raw beetroot (about 140g), peeled
- ½ small pack dill , chopped
- juice 1 lemon
- watercress , to serve
- STEP 1
Heat grill to medium. In a large bowl, beat together the cheese, mustard, cider, spring onions and egg until combined, and set aside.
- STEP 2
Place the slices of bread on a large baking tray and pop under the grill for a few moments to toast on one side. Turn over and spoon the goat’s cheese mixture onto the untoasted side. Put back under the grill for 8-10 mins or until golden.
- STEP 3
Chop the beetroot into large chunks and coarsely grate or blitz in a small food processor. Add half the chopped dill and the lemon juice, and stir to combine.
- STEP 4
Serve the rarebits topped with a spoonful of the beetroot and the remaining chopped dill scattered over and watercress on the side.