Whipped goat’s cheese with beetroot and herb salad
- Preparation and cooking time
- Total time
- Easy
- Serves 4
Skip to ingredients
- 200g soft goat’s cheese
- 75g cream cheese
- olive oil
- 1 raw beetrootstriped variety if possible
- 3 cooked beetrootsa mix of colours if you like
- 40g mixed soft british herbswe used a mix of parsley, chives, dill, mint and chervil
- 1 tbsp walnut oil
- 3 tbsp white wine vinegar
- 1 tbsp runny honey
- 50 whole hazelnuts with skinstoasted in a pan, cooled and roughly chopped
- thin wholemeal or rye-style breadtoasted slices to serve
Nutrition: per serving
- kcal273low
- fat23.1g
- carbs9.1g
- fibre3g
- protein7g
- salt0.5g
Method
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.
