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Goat's cheese on beetroot

updated

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Ingredients for 4 servings:

  • 4 sprigs of thyme
  • 1 tbsp honey, liquid
  • ½ orange(s), the juice
  • 2 tbsp balsamic vinegar
  • 1 tsp horseradish from the jar
  • 2 tbsp oil
  • salt and pepper
  • Sugar
  • 250 g beetroot, peeled, cooked
  • 4 small goat’s cheeses (30 g each)

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Wash the thyme and pat dry. Roughly chop the leaves. Combine the thyme, honey, and 1 tablespoon of orange juice. Combine the remaining orange juice, vinegar, horseradish, and oil, and season to taste. Thinly slice the beetroot. Mix with the horseradish marinade and season to taste. Arrange the goat cheese on top and drizzle with the thyme and honey. Serve with toasted black bread.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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