BEETROOT AND GOATS' CHEESE CROSTINI RECIPE
Beetroot and goats' cheese herby crostini are so easy to make, but they look really posh. This simple recipe is so easy to assemble but looks fancy
Provided by GoodtoKnow
Categories Snack
Yield Makes: 20
Number Of Ingredients 5
Steps:
- Cook the mini frozen baguettes to the pack instructions, then allow to cool. Slice each one into 10, drizzle with a little oil and return to the oven for 5-6 mins until crisp.
- Spread over the soft goats' cheese and top with the sweet cooked beetroot, cut into chunks. To serve, scatter with orange zest and fresh thyme.
Nutrition Facts : @context https, Calories 110 Kcal, Fat 4.5 g, SaturatedFat 2 g
GOAT'S CHEESE & BEETROOT SALAD
Show off with minimal effort, this delicious salad is simple to prepare but looks so pretty on the plate
Provided by Mary Cadogan
Categories Dinner, Side dish, Starter
Time 15m
Number Of Ingredients 8
Steps:
- Thinly slice the beetroot, either with a very sharp knife or on a mandolin. Arrange overlapping slices over four dinner plates.
- Put all the dressing ingredients into a jar, replace the lid, then shake well to mix. Drizzle a little over the beetroot. Slice the goat's cheese into 12 and put 3 slices on top of each serving of beetroot. Toss the salad leaves in a little dressing, then put a small pile of leaves on top of each serving of cheese. Drizzle with the remaining dressing.
Nutrition Facts : Calories 302 calories, Fat 24 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 6 grams sugar, Fiber 2 grams fiber, Protein 13 grams protein, Sodium 1.2 milligram of sodium
MARINATED BEETROOT WITH GRILLED GOAT'S CHEESE
Earthy beetroot works perfectly with creamy goat's cheese for an easy but impressive starter
Provided by Good Food team
Categories Dinner, Starter
Time 1h15m
Number Of Ingredients 7
Steps:
- Mix the oil, vinegar, sugar and thyme in a shallow dish and season well. Add the sliced beetroot and marinate for at least 1 hr or overnight, if you like.
- Heat grill to high. Season the goat's cheese slices, then place on an oiled baking tray and grill for 2-3 mins until golden and melting.
- Lift out the beetroot, reserving the marinade, and divide between 4 plates. Top with the rocket, a round of goat's cheese and a little more rocket. Drizzle with the marinade and serve.
Nutrition Facts : Calories 293 calories, Fat 25 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 9 grams sugar, Fiber 2 grams fiber, Protein 9 grams protein, Sodium 0.77 milligram of sodium
ROASTED BEETS WITH GOAT CHEESE AND WALNUTS
Beautiful, sweet, twice-roasted beets and baked goat cheese with crunchy nuts and slightly bitter greens is my idea of an easy, healthy, beautiful fall lunch! Or dinner, or breakfast, or brunch. Serve with toasted walnut bread.
Provided by Chef John
Categories Salad Vegetable Salad Recipes
Time 1h45m
Yield 2
Number Of Ingredients 8
Steps:
- Preheat oven to 275 degrees F (135 degrees C).
- Spread walnuts onto a baking sheet and toast in the preheated oven until the nuts turn golden brown and become fragrant, about 45 minutes. Watch the nuts carefully because they burn quickly. Set walnuts aside to cool to room temperature.
- Turn oven up to 375 degrees F (190 degrees C). Crinkle up a piece of aluminum foil and place it into an oven-safe dish (such as a pie dish) to act as a disposable rack. Place beet onto foil.
- Bake in the preheated oven until the beet just starts to turn tender, about 45 minutes. Wrap beet in aluminum foil and let cool to room temperature.
- Turn oven temperature up to 400 degrees F (205 degrees C).
- Peel beet with a sharp paring knife; peel skin from beet. Cut beet in half and cut halves into thick half-moon-shaped slices.
- Drizzle walnut oil in a baking dish and brush oil over the bottom of the dish; arrange beet slices in the dish in a single layer. Crumble goat cheese into the empty spaces and over beets. Sprinkle with kosher salt and black pepper.
- Bake beet and cheese in oven until beet pieces are sizzling and the edges of the cheese are slightly browned, about 15 minutes. Cool slightly, about 10 minutes.
- Drizzle warm beet and cheese with vinegar and top with roasted walnuts, beet greens, and chives. Serve warm.
Nutrition Facts : Calories 422.5 calories, Carbohydrate 19 g, Cholesterol 22.4 mg, Fat 35.1 g, Fiber 6.2 g, Protein 13.1 g, SaturatedFat 8.3 g, Sodium 487.2 mg, Sugar 10.1 g
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BEET AND GOAT CHEESE CROSTINI RECIPE | MYRECIPES
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5/5 (6)Calories 127 per servingServings 12
- To prepare beets, leave root and 1 inch of stem on beets; scrub with a brush. Place beets in an 11 x 7-inch baking dish; add 1 cup water to dish. Cover and bake at 375° for 45 minutes or until tender. Drain and cool. Trim off beet roots; rub off skins. Cut beets lengthwise into quarters, and cut each quarter crosswise into 9 (1/8-inch) slices.
- In a medium bowl combine the vinegar, rind, juice, salt and 1/4 teaspoon pepper. Add beets; toss gently to coat.
- To prepare cheese spread, combine goat cheese, mayonnaise, tarragon, 1/8 teaspoon pepper, and garlic in a small bowl. Spread each baguette slice with 1 teaspoon cheese mixture; top with 3 slightly overlapping slices of beet.
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- Preheat oven to 425°. Combine 3 tablespoons oil and next 4 ingredients in a bowl. Drizzle over beets, and gently stir. Set aside.
- Brush remaining 2 tablespoons olive oil on baguette slices. Bake 5 to 7 minutes or until golden brown.
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