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.

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Method

  1. 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.
  2. 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.
  3. 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.
  4. Drizzle the marinade over the cheese and beetroot and serve with small rounds of crusty bread or Melba toasts.

Comments (1)

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  • This is gorgeous - the beetroot compliments the goats cheese beautifully!

    Gillian M