A recipe that uses a whole beetroot, the red and green parts. Beetroot is simmered with risotto rice, before being seasoned with Cheddar and Parmesan cheeses.
Crisp toasted French bread is spread with a rich red onion marmalade flavoured with balsamic vinegar and rosemary, then topped with creamy goat's cheese and finished under the grill. Served with a beetroot, pepper and lamb's lettuce salad, this makes an impressive starter.
A super-delicious meat-free sandwich. Seasoned portabello mushrooms are grilled and served in a toasted sandwich roll with roast beetroot, spinach, goat cheese and a creamy aioli.
A warm and delicious appetiser. Boiled beetroot slices are seasoned with tarragon vinegar and lemon juice, then layered with feta cheese, walnuts and more beetroot.
Enjoy this delightful beetroot roulade throughout the beetroot season which runs from July all the way through to January. This delicious dish is a wonderful starter, but can also be served by itself as a light meal. Enjoy with a crisp fresh salad.
A delightfully sweet and delicious salad, made by topping chicory leaves with dressed romaine lettuce, roasted beetroot and crumbled feta cheese. Serve as a starter, appetiser or a side salad.
One of my family’s most favourite salads, and requested often. Healthy, vegetarian and low carb makes this is great option, anytime.
This is a robustly flavoured salad. Spinach is tossed with goats cheese and caramelised walnuts in a homemade beetroot vinaigrette. Enjoy as a starter or as a side dish.
'Tartine' is French for a slice of bread with a topping. Spread herbed goat cheese on crusty bread and toss together beetroot, avocado and greens for an usual, beautiful meal that combines warm with cool, bitter with sweet, and creamy with crisp.
Beetroot and goat's cheese combine in this attractive and vibrant dish, ideal as a fancy vegetarian starter.