Marinated Beetroot with Grilled Goat’s Cheese – Serves 4
- 6 tbsp rapeseed oil, plus a little extra for greasing
- 3 tbsp red wine vinegar
- 1 tsp sugar
- 1 tsp thyme leaves
- 4 raw beetroot, very thinly sliced on a mandolin or with a food processor slicing attachment
- 2 x 100g goat’s cheese rounds with rind, halved horizontally
- 4 handfuls of rocket
Mix the oil, vinegar, sugar and thyme in a shallow dish and season well. Add the sliced beetroot and marinate for a least 1 hour or overnight, if you like.
Heat grill to high.
Season the goat’s cheese slices, then place on an oiled baking tray and grill for 2-3 mins until golden and melting.
Lift out the beetroot, reserving the marinade, and divide between 4 plates. Top the rocket, a round of goat’s cheese and a little more rocket. Drizzle with the marinade and serve.
Shopping List from Carpenter’s
Chiltern Rapeseed Oil
Aspall Red Wine Vinegar
Our own grown beetroot
Wobbly Bottom soft goat’s cheese