Roast Balsamic Beetroot with Walnut Crusted Hot Goat's Cheese
Elevate your next culinary adventure with this stunning Roast Balsamic Beetroot with Walnut Crusted Hot Goat's Cheese. This sophisticated dish combines the earthy sweetness of caramelized roast beetroot with a tangy balsamic glaze, perfectly balanced by the creamy richness of warm goat's cheese, encased in a golden walnut and breadcrumb crust. Served atop a bed of fresh mixed greens, this recipe offers a delightful medley of textures and flavors that are as vibrant as they are delicious. Ideal as an elegant starter or light main course, this dish is easy to prepare yet impressive enough for entertaining. Packed with wholesome ingredients and a hint of honeyed sweetness, it’s a perfect harmony of savory and sweet. Your guests will savor every forkful of this gourmet delight, perfect for dinner parties, date nights, or upscale vegetarian dining.
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Ingredients
- 4 medium beetroot
- 3 tablespoons balsamic vinegar
- 2 tablespoons olive oil
- 1 tablespoon honey
- 200 grams goat's cheese (log)
- 100 grams walnuts
- 50 grams breadcrumbs
- 1 large egg
- 100 grams mixed greens
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
Directions
Step 1
Preheat the oven to 200°C (400°F).
Step 2
Wash the beetroot thoroughly, trim the ends, and cut into wedges.
Step 3
In a bowl, mix balsamic vinegar, olive oil, honey, salt, and black pepper. Toss the beetroot wedges in this mixture until well coated.
Step 4
Place the coated beetroot on a baking tray lined with parchment paper and roast in the preheated oven for 35-40 minutes, turning halfway through, until tender and caramelized.
Step 5
While the beetroot is roasting, prepare the walnut crust for the goat's cheese. In a food processor, pulse the walnuts and breadcrumbs together until you have a fine crumb mixture.
Step 6
Slice the goat's cheese log into 4 equal rounds.
Step 7
Set up a coating station with three bowls: one with the beaten egg, one with the walnut crumb mixture, and one empty plate for the coated cheese.
Step 8
Dip each goat's cheese round into the egg, then press it into the walnut crumb mixture, ensuring an even coating. Set aside on the plate.
Step 9
Heat a non-stick skillet over medium heat and spray lightly with oil. Fry the coated goat's cheese rounds for 1-2 minutes per side until golden and slightly softened.
Step 10
On each serving plate, arrange a bed of mixed greens. Place the roasted balsamic beetroot on top of the greens.
Step 11
Add a warm walnut-crusted goat's cheese round to each plate.
Step 12
Drizzle with any remaining balsamic glaze from the roasting tray or additional olive oil if desired. Serve immediately and enjoy!
Nutrition Facts
| Serving size | (1079.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2065.5 |
| Total Fat 147.8g | 0% |
| Saturated Fat 41.8g | 0% |
| Polyunsaturated Fat 51.9g | |
| Cholesterol 326.7mg | 0% |
| Sodium 3449.6mg | 0% |
| Total Carbohydrate 129.5g | 0% |
| Dietary Fiber 19.4g | 0% |
| Total Sugars 64.6g | |
| Protein 74.3g | 0% |
| Vitamin D 53.8IU | 0% |
| Calcium 576.3mg | 0% |
| Iron 12.7mg | 0% |
| Potassium 2598.2mg | 0% |
Source of Calories