Looking for an entree to serve guests or have along side some hearty salads for dinner. This is a recipe we love to use, it is quick to put together and tastes delicious.
3 large beetroot
Balsamic or cider vinegar
1 heaped tsp raw honey
1Tbsp good quality cider vinegar
1 tsp finely chopped rosemary
90gm goats cheese
2 Tbsp coconut yoghurt
1 clove of garlic
Salt and Pepper
Small handful watercress or rocket (for garnish)
1/4 cup walnuts
Place beetroot (with skins on) in a saucepan, cover with water and add in 1/2 Tbsp balsamic or cider vinegar. Bring to boil and then simmer on low heat until beetroot softens. Remove from heat and allow to cool. (I often do this step in advance, can be prepared the day before too).
In a bowl mix together honey, cider vinegar and rosemary. When beetroot has cooled, remove the skin and slice into 5mm rounds, add this to the honey mixture and leave to marinade.
Meanwhile, in a bowl combine the soft goats cheese with the yoghurt and mash together. Add to this the crushed garlic and salt/pepper to taste.
To assemble, start with a slice of beetroot, alternate between layers of beetroot and the goats cheese mixture, finishing with a slice of beetroot. Garnish with watercress on top.
Scatter walnuts around the plate. You can also add medjool dates if you wish.
In the photo above, I added a pea puree for colour, but we usually have it on its own, delicious with the walnuts and medjool dates. Enjoy…
Serves 4-6 depending on serving size.
NOTE – As a vegan alternative, you could replace the goats cheese with thick coconut yoghurt and a little lemon zest. If the yoghurt is not thick enough, strain it through a muslin cloth and you will get a lovely thick cheese-like consistency.