Photo: Alexander Maasch
Beetroot and goats' cheese
9 ingredients
30 min + 1 hr
Serves 3
openrecipes
Beetroot is one of the sweetest veg around. So it's a perfect choice to try alongside one of the sourest cheeses - goats' cheese. With the addition of some sour rye bread and sweet fruit vinegar it's altogether the perfect combination for a great little salad.
Estimated Nutrition (whole recipe, rough)
389
Calories
12g
Protein
25g
Fat
33g
Carbs
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Rye Bread | 1 slice (32g) | 83 |
| Raspberry | 1 cup (123g) | 64 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Chive | 1 tbsp (3g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Beetroot | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 6 fresh beetroot
- olive oil
- salt and freshly ground pepper
- 3 tsp raspberry vinegar
- 400g/14oz goats' cheese
- 200g/7oz goats' yoghurt
- 6-8 cornichons (small gherkins
- a small bunch chives
- , to serve rye bread
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcfood ·
Recipe sourced from
openrecipes