Baked Goat’s Cheese with Roast Beetroot
SERVES 4 SUPER EASY
Some marriages seem made in heaven and this one certainly is. Each flavour is strong enough to balance with the other yet remains distinct. The dish has nice texture contrasts too.
450 g. goat’s cheese
450 g. baby beetroot
60 g. coarse homemade breadcrumbs
60 g. walnuts, roasted and skinned
1 Tblsp. walnut oil
some mixed salad leaves
50 ml. peanut oil
50 ml. walnut oil
1 tsp. Dijon mustard
2 tsp. white wine vinegar
salt and freshly ground black pepper
To prepare the Vinaigrette
Dissolve the mustard and a dash of salt and pepper in the white wine vinegar. Whisk or stir in the oils. Taste for seasoning and adjust salt and pepper if necessary. Reserve.
To prepare the Beetroot
Preheat oven to 160’C
Wash and trim each bulb of beetroot. Place them into some aluminium foil and place in a moderate oven for approx. 1 hour.
Remove from oven and allow to cool. Peel carefully. Slice into 1/2 cm. thickness rounds and marinate these slices in some of the vinaigrette.
To prepare the Goat’s Cheese
Preheat the oven to 190’C.
Peel the goat cheese of any rind and slice into 2 cm. thick rounds. Brush with a little walnut oil, and coat evenly with the breadcrumbs.
Bake in a hot oven for about 10 minutes, the cheese will be heated through, and be melting at the edges.
Dress the salad leaves with the walnut vinaigrette, and place in the center of the 4 plates. Place the toasted goat cheese on top. Arrange several of the slices of beetroot around the salad and drizzle with a bit of the vinaigrette. Garnish with the roast walnuts, sprinkling around and over the salad and beetroot.