Beetroot And Goats Cheese Gratin Recipes

BAKED GOAT'S CHEESE WITH BEETROOT, HONEY & THYME

Steps:

• Heat oven to 220C/fan 200C/gas 7. Make the dressing: mash the thyme leaves with a pinch of salt using a mortar and pestle, stir in the other dressing ingredients, then set aside.
• Tip the egg and breadcrumbs into separate shallow dishes. Dip the cheeses into the egg, then roll in the breadcrumbs. repeat so they are completely coated. Put the cheeses on an oiled baking tray, then drizzle a little oil over. Bake for 10 mins until they are golden.
• While the cheese cooks, finely slice the beetroot, then arrange on plates. When the cheese is cooked, place on top of the beetroot and top with thyme sprigs. Drizzle the dressing over the beetroot and serve.

BEETROOT AND GOAT'S CHEESE GRATIN

Steps:

• Preheat the oven to 200°C, gas mark 6. Cook the beetroot in boiling water for 15 minutes then drain, run under cold water to cool and cut into 1cm thick slices. Grease a 1 litre shallow gratin dish and layer the sliced beetroot and goat's cheese, seasoning each layer. Whisk the cream with the horseradish, pour over the gratin and scatter the breadcrumbs on top. Dot with butter and bake for 15-20 minutes until golden and bubbling. Serve with watercress salad and walnut bread. bake for 15-20 minutes until golden and bubbling. Serve with watercress salad and walnut bread.

ROASTED BEETS WITH GOAT CHEESE AND WALNUTS

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.

ROASTED BEETS WITH GOAT CHEESE

Steps:

• Preheat the oven to 425 degrees Fahrenheit.*
• Wash the beets. Trim off all but about 1 inch of the beet greens (you can save them for later and use them in salads). Leaving on the stem helps keep the beets from "bleeding" out red juice in the oven.
• Rub the beets lightly with olive oil. Place the beets in a covered oven proof dish. (You also can wrap each beet individually in aluminum foil and place them on the oven grates).
• Roast the beets for 45 minutes to 1 1/2 hours, depending on the size and freshness, until tender when pierced with a fork. Check every 10 minutes until tender; we've found medium sized beets take about 1 hour.
• Allow them to cool for a few minutes. Then place them under cool water and rub off the skins with your fingers. You can serve immediately, or refrigerate the whole beets until serving and serve them cold.
• To serve, slice the beets into rounds and arrange them on a plate. Drizzle the top with olive oil and sprinkle with 1 pinch kosher salt. Top with goat cheese dollops and thinly sliced chives.

BEET, GREENS AND GOAT CHEESE GRATIN

Steps:

• Preheat the oven to 425 degrees.
• Remove the beets from the stems and greens. Set the greens aside for a moment and wash the beets. On a baking sheet lay a large piece of heavy duty aluminum foil on it. Make sure it is large enough to hole the beets in one tightly sealed package. Wrap up the beets and roast them in the oven for 45 - 50 minutes until a knife can be inserted easily into a beet. Set aside to cool. reduve the oven temperature to 350 degrees.
• Lightly coat the inside of a baking dish with the butter and set aside.
• While the beets are roasting, prepare the beet greens: Thoroughly wash the stems and the greens, then place them on a dishtowel to drain. Remove the stems from the greens. Chop them int 1/2 inch pieces and reserve 2 cups of the chopped stems and reserve the rest for another use. Cut the beet greens into ribbons and place in a colander. Set aside.
• In a 12 inch sauté pan melt the butter in the olive oil over medium heat. Add the leeks and the beet stems and sauté until softened, about 10 minutes. Add the beet greens and stir until wilted, 5 or 10 minutes. Cook and stir until all of the water has evaporated from the pan.Set aside.
• Make the Béchamel: Melt the butter over low heat taking care not to scorch it. Sprinkle the flour over the butter and whisk until a paste forms. Slowly add the milk and whisk until smooth. Add the goat cheese and pecorino romano, whisk until incorporated. season with salt and pepper to taste.
• heat the pan with the greens and make sure all for the water has evaporated. Combine 1 cup of the béchamel into the greens and combine. Taste the mixture and season with salt and pepper.
• Peel the beets and thinly slice them with a knife or a mandoline. The slices should be no more than 1/8 inch thick.
• Line the baking dish with half of the beet slices. Spread the filling of greens, leeks and béchamel over the beet layer, topping this with the remaining beet slices. You should have a thick layer of beets on the top and botom of the gratin.
• Pour the remaining béchamel sauce over the beets, scatter the remaining crumbled goat cheese and grated romano over the top of the gratin and bake in the over for 20 - 25 minutes until the top is brown and the gratin is bubbling.
• Remove from the oven and cool for 15 - 20 minutes before slicing.

ROASTED BEETROOT & GOAT'S CHEESE SALAD

Steps:

• Heat oven to 200C/180C fan/gas 6 and put the beetroot in a roasting tin with 1 tbsp oil, 1 tbsp vinegar and plenty of seasoning. Roast for 8-10 mins until sticky. Meanwhile, bring a pan of salted water to the boil, add the green beans, cook for 1 min, then drain. Toss in with the beetroot and roast for a further 5 mins.
• Meanwhile, make the dressing by combining the remaining oil and vinegar in a small bowl, and season well. Put the mixed leaves and cucumber in a bowl and toss together with a little dressing.
• Dip both cheese halves in the chopped walnuts so the tops are covered, then pop in the roasting tin with the beetroot and green beans for a few mins, to soften and toast the nuts.
• Pile the salad onto plates and serve with the remaining dressing drizzled over the top.

BEET SALAD WITH GOAT CHEESE

Steps:

• Place beets into a saucepan, and fill with enough water to cover. Bring to a boil, then cook for 20 to 30 minutes, until tender. Drain and cool, then cut in to cubes.
• While the beets are cooking, place the walnuts in a skillet over medium-low heat. Heat until warm and starting to toast, then stir in the maple syrup. Cook and stir until evenly coated, then remove from the heat and set aside to cool.
• In a small bowl, whisk together the orange juice concentrate, balsamic vinegar and olive oil to make the dressing.
• Place a large helping of baby greens onto each of four salad plates, divide candied walnuts equally and sprinkle over the greens. Place equal amounts of beets over the greens, and top with dabs of goat cheese. Drizzle each plate with some of the dressing.

MARINATED BEETROOT WITH GRILLED GOAT'S CHEESE

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.