Preparation

Mix the oil, vinegar, sugar and thyme in a dish and add the sliced, raw beetroot. Leave to marinate in the fridge for at least 2 hours or preferably overnight.

Slice the goat's cheese roll in two (horizontally) and grill under a hot grill for around 2-3 minutes or until the goat's cheese turns soft and slightly browned.
In the meantime; fry the pine kernels in a dry frying pan until they start to brown. Take out of the pan when ready, or they will burn.

Take the beetroot out of the marinade (keep the marinade!) and divide between 4 plates. Top with the organic rocket salad, a round of goat's cheese and drizzle with the remaining marinade. Sprinkle over the pine kernels and serve.

Special Diets

When using the ingredients listed, this recipe is suitable for the following diets:
• Vegetarian
• Gluten free
• Egg free

Please Note: May still contain traces of gluten, egg and dairy or other allergens. Before consumption always check the label of each individual product/ingredient for allergens.

Marinated Beetroot and goat's cheese

Marinated Beetroot and goat's cheese

Ingredients

  • 1 tsp dried thyme
  • 1 tsp sugar
  • 2 bags of organic rocket salad
  • 2 x round goats' cheese (roll)
  • 3 tbsp balsamic vinegar
  • 4 raw beetroot, very thinly sliced
  • 4 tbsp pine kernels
  • 6 tbsp olive oil
Vegetarian recipe
Gluten free recipe
Egg free recipe

Please Note: May still contain traces of gluten, egg and dairy or other allergens.



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