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 hourhour
Servings 4People
Calories 401kcal
Ingredients
2medium sized beetroots1 golden and 1 purple makes a pretty colour combination
A little olive oil
40gCalifornia walnuts
3sprigs of rosemary
20gbreadcrumbs
Salt and pepper
1egg
2X 100g pieces of goats’ cheese
40mlwalnut oil
15mlcider vinegar
1tsplemon juice
1tsporange zest
2tsporange blossom honey
1head 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.