California Walnut and Rosemary Crusted Goats Cheese with Beetroot Carpaccio

Creamy goats’ cheese and beautiful beetroot are the perfect match for California walnuts – whip up this easy salad for lunch, dinner or a side dish and watch it disappear.
Prep Time 1 hour
Servings 4 People
Calories 401kcal

Ingredients

  • 2 medium sized beetroots 1 golden and 1 purple makes a pretty colour combination
  • A little olive oil
  • 40 g California walnuts
  • 3 sprigs of rosemary
  • 20 g breadcrumbs
  • Salt and pepper
  • 1 egg
  • 2 X 100g pieces of goats’ cheese
  • 40 ml walnut oil
  • 15 ml cider vinegar
  • 1 tsp lemon juice
  • 1 tsp orange zest
  • 2 tsp orange blossom honey
  • 1 head of radicchio

Instructions

  • 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 180°C, 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 goats’ cheese into the egg, place into the walnut bread crumb mixture and toss lightly to coat.
  • Place the goats’ 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 goats’ 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 goats’ cheese to serve.

Nutrition

Serving: 1Quarter | Calories: 401kcal | Carbohydrates: 13.2g | Protein: 15.8g | Fat: 32.1g | Saturated Fat: 11.1g | Fibre: 2.6g | Sugar: 8.7g

Notes

Salt: 1.11g.