Beetroot and Goats Cheese Stack with Salad
Beetroot and Goats Cheese Stack with an Apple, Walnut and Baby Herb Salad and Split Balsamic Dressing by Up and Coming Gluten-free Chef of the Year winner, Shanice Parris.
Kcal: 460.0
Difficulty: Pretty easy
Serves 2
20 mins prep
Ingredients
- 2 x large cooked beetroot
- 3 tbsp olive oil
- 3 tbsp balsamic vinegar
- 1 tsp honey
- 50g (2oz) soft goats cheese
- 2 tbsp single cream
- 2 tsp finely chopped chives
- 1 green apple, sliced into match sticks
- 1 tbsp walnuts, chopped
- Selection of fresh micro herbs
Method
- Slice each beetroot into 0.75cm thick rounds and transfer to a shallow dish.
- Pour over the oil, vinegar, honey and some salt and pepper and leave to marinate for 20 minutes.
- For the goats cheese mousse, soften the goats cheese in a bowl with a spoon and stir in the cream, chives and salt and pepper until smooth. Transfer to a small piping bag.
- Drain and dry the beetroot slices, reserving the marinade to become the dressing.
- Place one slice of beetroot on each plate and pipe a layer of goats cheese mousse on top. Repeat this sequence and finish with a final slice of beetroot.
- Place some micro herbs along side the beetroot stack and top with some apple match sticks. Scatter over chopped walnuts and finish with a drizzle of the split balsamic dressing.
Nutritional information per serving
Kcal
460
Fat
35g
Carbs
28.5g
Protein
8.7g
Fibre
4g
