Salad of baked goats cheese and beetroot

Serves: 4 (scaled from 4)


50 g butter
24 button onions
0.5 log goats cheese
4 portions salad
2.5 tbsp white wine vinegar
1 tsp mustard
2 medium beetroot
2 sheets filo pastry
1.5 tbsp walnut oil
3 tbsp sunflower oil


Walnut oil dressing
Mix mustard, salt, pepper, walnut oil, sunflower oil, vinegar.

Roast whole for 2.5 hrs at 200C or sliced 35 mins covered, 20 mins uncovered, at 180 C.

Prep cheese
Brush melted butter onto a sheet of filo pastry. Place another sheet over. Cut 4 7cm rounds. Bake 5 mins. Slice rounds of cheese and put on top,

Heat oven to 240C. Cook cheese pastry (with olive oil and pepper) and beetroot 5 mins to finish. Fry onions. Serve with dressed salad.


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