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Roast Beetroot With Goats’ Cheese

Beetroot roasted en papillote served with breadcrumbed French goats' cheese, chicory salad, and a walnut and chive garnish.

VegetarianSaladWalnutsBeetrootGoats Cheese
Estimated Nutrition
Calories
546.4
kcal / serving
2185.6 kcal total
Carbs
26.9g
per serving
107.8 g total
Fat
39.2g
per serving
156.8 g total
Protein
21.6g
per serving
86.4 g total
Cook Time
126
minutes
Serves
4
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces
1
tsp
Red Wine Vinegar
Dairy
2
piece
Egg
free-range, beaten
4
piece
Goats Cheese
such as crotins or ragstone pieces
GrainsCereals
50
g
Plain Flour
50
g
Breadcrumb
coarse
Liquids
20
g
Beetroot Juice
reserved from roasting
NutsSeeds
1
sprig
Thyme
fresh
1
clove
Garlic
crushed
1
1
Salt
to taste
1
1
Black Pepper
freshly ground to taste
1
tbsp
Chive
finely chopped
2
tbsp
Walnut
halved
OilsFats
2
tbsp
Extra Virgin Olive Oil
for roasting beetroot
20
g
Extra Virgin Rapeseed Oil
Vegetables
480
g
Beetroot
washed and trimmed
0.5
piece
Shallot
finely chopped
1
piece
Chicory
cut into 12 through the root

Method

1
2
3
4
5
6
7
8
9
10
11
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