Beetroot and goat’s cheese stacks

Beetroot and goat’s cheese stacks

recipe image

Create salads like a professional chef with this gourmet beetroot and goat’s cheese stack.

Ingredients

  • 425g can sliced beetroot, drained
  • 1/4 cup (60ml) olive oil
  • 1/4 cup (60ml) balsamic vinegar
  • 3 teaspoons chopped chives
  • 2 tablespoons milk
  • 120g soft goat’s cheese
  • Micro salad and herb leaves (see note) or regular mixed baby salad leaves, to garnish
  • 2 tablespoons toasted chopped walnuts
  • 1.

    Choose 12 even-sized slices of beetroot, pat dry with paper towel, then lay in a shallow dish. Cover with the oil and balsamic, then set aside at room temperature for 1 hour.

  • 2.

    Place the chives, milk and goat’s cheese in a bowl. Season with sea salt and freshly ground black pepper, then mash with a fork until smooth.

  • 3.

    Just before serving, drain the beetroot (reserving dressing) and pat slices dry with paper towel. Place 1 beetroot slice on a serving plate. Spoon the cheese mixture into a piping bag and pipe some onto the beetroot (alternatively, spread about 1 tablespoon of mixture over the beetroot with the back of a spoon). Repeat with more beetroot and cheese, then finish with a final beetroot slice. Repeat to make 4 stacks.

  • 4.

    Garnish each stack with a few leaves, sprinkle some walnuts around each plate, then drizzle with the reserved dressing. Serve immediately.

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