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

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