Goat's cheese and beetroot go brilliantly together. This looks fantastic on the plate and makes an easy starter.
To make the pate:
Break up the Goat’s cheese, peeling if necessary and leave it to stand in a warm place. Bring the whipping cream to the boil, sprinkle on the gelatine and lemon juice and whisk for at least a minute until the gelatine has fully dissolved. Add to the goat’s cheese, together with the cracked pepper and chopped herbs and mix thoroughly. Lay out a sheet of cling film, then spread the cheese mixture along it and shape into a log. Roll up the cling film to hold the shape and refrigerate for 4 hours.
Roast the beetroot:
Wash and trim each bulb of beetroot. Wrap them individually in kitchen foil and cook in a pre-heated oven (160oC) for one hour.
Prepare the vinaigrette:
Dissolve the mustard and a dash of salt and pepper in the white wine vinegar then whisk or stir in the oils. Remove the beetroot from the oven, allow to cool and peel carefully. Cut the beetroot into 5mm thick slices and marinate them in some vinaigrette.
To serve, dress the leaves with the walnut vinaigrette and arrange in the centre of a plate. Place the goat’s cheese pate in the centre, arrange the beetroot slices around it and garnish by sprinkling roast walnuts around and over the salad and beetroot. Serve with walnut bread Melba toast.
Nutritional analysis per serving (12 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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