Whipped Goat’s Cheese Recipe with Beetroot and Herb Salad served on a white plate

Whipped goat’s cheese with beetroot and herb salad

  • serves 4
  • Easy

A celebration of British ingredients, this whipped goat's cheese is accompanied by an English garden salad of coloured beetroot and British herbs



  • soft goat’s cheese 200g
  • cream cheese 75g
  • olive oil
  • raw beetroot 1, striped variety if possible
  • cooked beetroots 3, a mix of colours if you like
  • mixed soft british herbs 40g, we used a mix of parsley, chives, dill, mint and chervil
  • walnut oil 1 tbsp
  • white wine vinegar 3 tbsp
  • runny honey 1 tbsp
  • whole hazelnuts with skins 50, toasted in a pan, cooled and roughly chopped
  • wholemeal or rye-style bread thin, toasted slices to serve


  • Step 1

    Put the goat’s cheese, cream cheese, 1 tbsp olive oil and a pinch of salt in a bowl. Beat with an electric whisk until blended and light. Chill for up to 24 hours.

  • Step 2

    Peel the raw beetroot then slice as thinly as you can on a mandoline. Toss with 1 tbsp olive oil and a little seasoning.

  • Step 3

    Cut the cooked beetroots into 1cm cubes. Pick the leaves from the herbs and, if using chives, cut into 3cm lengths. Whisk the walnut oil, vinegar and honey with some seasoning.

  • Step 4

    To serve, either arrange the raw beetroot slices overlapping on a big sharing board or platter, or divide between 4 starter plates, making a rough circle to one side on each plate. Add a quenelle, or scoop, of the goat’s cheese to each beet circle, or pile on top of the beets on the sharing board/platter. Toss the cooked beets, nuts and herbs with the walnut dressing and add to the plates or board/platter, then put some freshly toasted bread to one side and serve.

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Nutritional Information

  • Kcals 273
  • Fat 23.1g
  • Carbs 9.1g
  • Fibre 3g
  • Protein 7g
  • Salt 0.5g