This recipe is part of a series of recipes featuring beetroot.
Roasted beetroot, like many roasted root vegetables has an amazing natural sweetness. But, unlike its friends, it also has a rich earthy quality which works wonderfully well with a little sharp vinegar and creamy goats cheese.
My youngest daughter dislikes beetroot intensely and she has a different take on this “earthy quality” and would say that beetroot tastes like soil but I’m not sure that’s the best way to sell it to you…
Anyway, if you like beetroot and you like cheese you’ll love this simple salad which makes a lovely starter on a late summer menu.
1 Goat’s cheese Log or 2 round Goat’s Cheeses
4 whole, pre-roasted Beetroot
6 tbsp Extra Virgin Olive Oil
3 tbsp White Balsamic Vinegar
1 heaped tsp Thyme Leaves
1 tsp Honey
Salt & Pepper
Slice the beetroot into thin rounds. If you want to impress with your presentation it is worth using a mandolin to get very thin, even slices.
Make the marinade by whisking together the olive oil, vinegar, thyme and honey. Season with a little salt and freshly ground black pepper.
Pour the marinade over the beetroot and cover for at least 1 hour.
Just before you are ready to serve arrange the beetroot slices on individual serving plates and drizzle over any remaining marinade.
Slice the goat’s cheese into portions and place, on a baking sheet, under a hot grill until browned and bubbling. Serve on top of the marinated beetroot. If you like you can garnish it with extra thyme or a few leaves of peppery rocket.