Explore our recipe app
Subscribe now and get access to exclusive recipes, meal plans, podcasts and more.
Baked goat's cheese with beetroot, honey & thyme
Serves 2
Easy
Prep:
Cook:
Ready in 30 mins
This veggie main can be prepared ahead - giving you more time to relax with your guests
Skip to ingredients
- 2 eggsbeaten
- 100g breadcrumbsuse Japanese panko crumbs if you can find them
- 2 x 100g soft rindless mild goat's cheese
- 1 tbsp olive oil
- 2 homecooked beetrootpeeled
- 1 tbsp olive oil
- 2 small thymesprigs
For the dressing
- small bunch thymeleaves removed
- 2 tsp red wine vinegar
- 2 tsp honey
- 2 tbsp olive oil
Nutrition: per serving
- kcal672
- fat40g
- saturates14g
- carbs53g
- sugars14g
- fibre3g
- protein29g
- salt2.63g
Method
step 1
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.
step 2
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.
step 3
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.
