Beetroot and goats cheese are truly meant to be enjoyed together. This simple combination is hearty enough to serve as a vegetarian lunch, but can easily be one of the star sides as part of a Meat-free Monday meal. Recipe compliments of La Motte Wine Estate.
Tip: The beets can be roasted in advance and will keep well in the fridge for at least three days.
Ingredients
- Two small bunches beets, rinsed & trimmed (red and/or yellow and/or candy stripe)
- 2-3 red onions, peeled & quartered
- 3-4 tablespoons extra virgin olive oil
- Salt & pepper
- A bunch wild rocket leaves
- 2-3 tablespoon pine nuts, lightly toasted (or half a cup walnuts, roughly chopped)
- 200 g soft goats cheese (chevin log, plain), sliced into smaller chunks
- A bunch fresh wild rocket leaves, rinsed & drained
- Aged balsamic vinegar, to serve
Method
- Preheat the oven to 200 C.
- In a large deep roasting tray, arrange the whole beetroot (leave space for the later), then drizzle all over with olive oil and season generously with salt & pepper.
- Cover with foil and roast for 40 minutes, then add the onions with a drizzle of oil, salt & pepper.
- Return to the oven for another 30 minutes or until the beets are tender enough to insert a skewer or sharp knife. Remove from the oven, cover with foil and leave to cool for 30 minutes.
- Using kitchen gloves (if you prefer) and a sharp small knife, peel the beets and slice into quarters.
- On a large salad platter (or smaller individual servings), arrange the rocket leaves, beetroot quarters, onion quarters and goats cheese.
- Sprinkle with the nuts and drizzle with balsamic vinegar, then serve at once.
- Serve with a glass of 2019 La Motte Cabernet Sauvignon.
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