Name: Roasted beetroot with baby chard, goat’s cheese and walnuts
Yield: Serves 4 as a Starter (Or 2 as a Main Course)
Ingredients: 3 red beetroot, washed; 40 g baby chard leaves, or mixed baby greens, such as rocket or spinach; olive oil, to drizzle; 40 ml milk; 1 plain goat’s cheese log, about 150g, without rind; sea salt; 65 ml olive oil; 150 ml olive oil; 2 tbsp white wine vinegar; 50 ml red wine vinegar; 40 ml thin honey; 15 g parsley leaves, finely chopped; 100 g walnuts, shelled and chopped; 1 garlic clove, peeled and crushed; 15 g chervil leaves, finely chopped

Preparation info

Serves
4
as a Starter

Difficulty
Medium

Appears in

Gourmet Food for a Fiver

By Jason Atherton

Published 2010

About

THIS IS A RELAXED VERSION OF ONE OF MY STAR RESTAURANT DISHES. THE SIMPLE MARRIAGE OF BEETROOT AND GOAT’S CHEESE WORKS BEAUTIFULLY AND THE GLAZE ADDS A LOVELY COMPLEXITY. IT’S A VERY EASY DISH TO PUT TOGETHER.

Ingredients

3 red beetroot, washed
sea salt
1 plain goat’s cheese log, about 150g, without rind
40

Method

Preheat the oven to 200°C/Gas 6. Trim the tops and roots from the beetroot, chop the trimmings and put into a saucepan. Cut off and roughly chop a quarter of 1 beetroot; add to the pan. Loosely wrap all the rest of the beetroot in foil, sprinkle with a little sa

Become a Premium Member to access this recipe

Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page

Already a member?

Best value

'Brilliant app for foodies'

'Spotify of cookbooks'

Roasted beetroot with baby chard, goat’s cheese and walnuts

Ingredients

Method

Become a Premium Member to access this recipe

$4.99

$39.99

Part of