Beetroot and Warm Goat’s Cheese Delight
An elegant and easy dinner party starter, that looks and tastes like a 5 star restaurant recipe! The beetroot can be left in the marinade overnight for ease of forward preparation.
- Mix the oil, beetroot vinegar, honey, thyme and garlic together and season with salt and pepper. Place the crinkle cut beetroot in a large container with a lid, and pour or spoon the marinade over the beetroot. Allow the beetroot to marinade for at least 2 to 3 hours, or overnight.
- When you are ready to serve the recipe, heat the grill to its highest setting, and line a baking tray with greaseproof paper or baking paper. Add a little oil to the paper lined tray and then place the goat’s cheese slices on the tray, season them with salt and pepper and place them under the grill for 1 to 2 minutes, or until the cheese slices are starting to melt.
- Arrange the salad leaves on 4 plates and then divide the beetroot between the plates, arranging the slices in circles of increasing size. Add a few more salad leaves and then top the beetroot with the rounds of hot goat’s cheese.
- Drizzle the marinade over the cheese and beetroot and serve with small rounds of crusty bread or Melba toasts.