How to make baked goats cheese salad with beetroot carpaccio
Creamy goats’ cheese and beautiful beetroot are the perfect match for crunchy walnuts. Whip up this easy salad for lunch, dinner or a side dish
Your support helps us to tell the story
From reproductive rights to climate change to Big Tech, The Independent is on the ground when the story is developing. Whether it's investigating the financials of Elon Musk's pro-Trump PAC or producing our latest documentary, 'The A Word', which shines a light on the American women fighting for reproductive rights, we know how important it is to parse out the facts from the messaging.
At such a critical moment in US history, we need reporters on the ground. Your donation allows us to keep sending journalists to speak to both sides of the story.
The Independent is trusted by Americans across the entire political spectrum. And unlike many other quality news outlets, we choose not to lock Americans out of our reporting and analysis with paywalls. We believe quality journalism should be available to everyone, paid for by those who can afford it.
Your support makes all the difference.Rosemary crusted goat’s cheese with beetroot carpaccio
Prep: 1 hour
Serves 4
2 medium sized beetroots (1 golden and 1 purple makes a pretty colour combination)
A little olive oil
40g walnuts
3 sprigs of rosemary
20g breadcrumbs
Salt and pepper
1 egg
2 x 100g rounds of goat’s cheese
40ml walnut oil
15ml cider vinegar
1 tsp lemon juice
1 tsp orange zest
2 tsp orange blossom honey
1 head of radicchio
Place the beetroot into a small saucepan of salted boiling water over a medium heat and cook for 35-40 minutes, or until tender. Drain and leave to cool a little before rubbing off the skin with your fingers.
Preheat the oven to 180C, line a flat baking tray with foil and drizzle with a little olive oil. Roughly chop the walnuts and 1 sprig of the rosemary, mix with the bread crumbs, and season with salt and pepper.
Whisk the egg in a small bowl, dip the goat’s cheese into the egg, place into the walnut bread crumb mixture and toss lightly to coat. Place the goat’s cheese onto the baking tray and push a rosemary sprig into the centre of each. Bake in the oven for 8-10 minutes, or until the nuts are toasted and the goat’s cheese is soft and melty inside.
Whisk together the walnut oil, cider vinegar, lemon juice, orange zest and honey and season to taste. Slice the beetroot as thinly as possible with a sharp knife or mandolin. Take 2 medium sized plates and lay the beetroot in a thin layer.
Separate the radicchio leaves and lay on top of the beetroot, then drizzle each plate with the dressing. Top each plate with a baked goat’s cheese to serve.
Recipe from Californiawalnuts.uk
Join our commenting forum
Join thought-provoking conversations, follow other Independent readers and see their replies
Comments