Serves 2
This is perfect recipe for the summer days, goat cheese and beetroot work so well together. It is a quick and easy recipe with doesn't take long to put together. Hope you enjoy!
Leftover #bread? Instead of throwing out the end of your loaf of bread make the most of it e.g. breadcrumbs, croutons etc.
For the goat cheese
2 x 50g slice of goat cheese
1-2 slices of bread blitzed into crumbs
Sprinkle of plain flour
1 egg beaten
Teaspoon of oregano (optional)
Tablespoon of Lemon zest (optional)
For the salad
½ red onion
1 cooked beetroot cubed
Drizzle of balsamic vinegar
Handful of strawberries chopped
1 pepper sliced
1 bag of mixed salad leaves
Handful of walnuts chopped
For the salad dressing
3 tablespoon of balsamic vinegar
1 tablespoon of wholegrain mustard
Squeeze of lemon
1 clove garlic, minced
1/3 cup extra virgin olive oil
Season with salt and pepper to taste
Method
Preheat the oven to 180 degrees. Mix through the oregano and lemon zest to the breadcrumbs.
Dip the pieces of goat cheese into the flour, then the beaten egg. Then cover with the herbed breadcrumbs and set on a plate or board (if you’re not baking them right away, keep them in the fridge).
Place some parchment paper on a roasting tray and put the cheese in the oven. Bake for 15-20 minutes until the #goatcheese is all gooey and lurvely
While the goat cheese is cooking heat a teaspoon of oil in a pan. Add the red onion and cook for 5 minutes. Add the chopped beetroot and a drizzle of balsamic vinegar. Season with salt and pepper.
Add all the salad ingredients into one big bowl or two separate bowls
Place all the salad dressing ingredients into a jam jar and shake it up.
Once the cheese is cooked, place the cheese on top of the salad and drizzles of one-two tablespoon of the salad dressing
The salad dressing will last for a week in the fridge