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Whipped goat’s cheese with beetroot and herb salad

Whipped Goat’s Cheese Recipe with Beetroot and Herb Salad served on a white plate

Whipped goat’s cheese with beetroot and herb salad

Name: Whipped goat’s cheese with beetroot and herb salad
Total time: 25 min
Yield: Serves 4
Ingredients: 200g soft goat’s cheese; 75g cream cheese; olive oil; 1 raw beetroot striped variety if possible; 3 cooked beetroots a mix of colours if you like; 40g mixed soft british herbs we used a mix of parsley, chives, dill, mint and chervil; 1 tbsp walnut oil; 3 tbsp white wine vinegar; 1 tbsp runny honey; 50 whole hazelnuts with skins toasted in a pan, cooled and roughly chopped; thin wholemeal or rye-style bread toasted slices to serve

Janine Ratcliffe

Published: February 10, 2015 at 1:15 PM

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Serves 4

Easy

Total time: 25 mins

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A celebration of British ingredients, this whipped goat's cheese is accompanied by an English garden salad of coloured beetroot and British herbs

Vegetarian

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Ingredients

Nutrition

200g soft goat’s cheese
75g cream cheese
olive oil
1 raw beetroot

striped variety if possible
3 cooked beetroots

a mix of colours if you like
40g mixed soft british herbs

we used a mix of parsley, chives, dill, mint and chervil
1 tbsp walnut oil
3 tbsp white wine vinegar
1 tbsp runny honey
50 whole hazelnuts with skins

toasted in a pan, cooled and roughly chopped
thin wholemeal or rye-style bread

toasted slices to serve

Nutrition: per serving

kcal273

low
fat23.1g
carbs9.1g
fibre3g
protein7g
salt0.5g

Method

step 1

Put the goat’s cheese, cream cheese, 1 tbsp olive oil and a pinch of salt in a bowl. Beat with an electric whisk until blended and light. Chill for up to 24 hours.
step 2

Peel the raw beetroot then slice as thinly as you can on a mandoline. Toss with 1 tbsp olive oil and a little seasoning.
step 3

Cut the cooked beetroots into 1cm cubes. Pick the leaves from the herbs and, if using chives, cut into 3cm lengths. Whisk the walnut oil, vinegar and honey with some seasoning.
step 4

To serve, either arrange the raw beetroot slices overlapping on a big sharing board or platter, or divide between 4 starter plates, making a rough circle to one side on each plate. Add a quenelle, or scoop, of the goat’s cheese to each beet circle, or pile on top of the beets on the sharing board/platter. Toss the cooked beets, nuts and herbs with the walnut dressing and add to the plates or board/platter, then put some freshly toasted bread to one side and serve.

Check out more of our healthy salad recipes here...

Authors

Janine Ratcliffe in a short sleeved long dress sitting on a chair beneath palm trees on a balcony

Janine RatcliffeFood director

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