Triple tested: Beetroot and goat’s cheese is a great combo, and tastes just as good eaten cold the next day. Brought to you by Essentials magazine
Ingredients
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- 400g beetroot, washed, trimmed and unpeeled,
- cut into wedges
- 3tbsp olive oil
- 2tbsp mint sauce
- 2tsp balsamic vinegar
- 100g soft goats’cheese, crumbled
- Small bunch fresh mint, leaves only
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Method
1. Heat oven to Mark 4/180°C. Put the beetroot into a roasting tin, drizzle with oil androast for 20-25 mins until just tender.
2. Whisk together mintsauce and vinegar, season with salt and freshly ground black pepper. Drizzle over the cooked beetroot, scatter with goats’ cheese and return to the oven for 5 mins. Sprinkle over mint leaves before serving.
Top tip for making Roasted minty beetroot and goat’s cheese
Beetroot juice can stain, so pop a pair of rubber gloves on before preparing.
