I believe deep down that goat's cheese and beetroot were made for one another. Their romance is proof that opposites attract, and that two entirely different souls can be a match made in heaven. Here, the bright pink, sweet, earthy flavors of beetroot mingle with the rich, creamy tartness of goat's cheese. I highly recommend investing in a quality goat's cheese, it'll be a little extra on your food bill, but it's a decadent treat like no other.
(use organic ingredients where possible)
- 3 small beetroot, peeled and thickly sliced
- Extra virgin olive oil
- 6 ripe figs, halved crossways
- ¼ tsp ground cinnamon
- Apple cider vinegar
- ½ cup walnuts
- 1 cup spinach, plus extra to serve (optional)
- 100g or ½ cup goat cheese
- ½ lemon, juiced
- 2 thyme sprigs
- Freshly ground black pepper
- Micro Herbs (optional)
- 1 orange, sliced and roasted (optional)
- Preheat the oven to 425°F (220°C).
- Toss the beetroot in a roasting tray with a drizzle of olive oil.
- Roast for 25 minutes, or until just softened.
- Remove the tray, lay the fig halves, cut side up, around the beetroot then sprinkle with the cinnamon and drizzle over some olive oil and apple cider vinegar.
- Roast for 5 minutes, then add the walnuts and cook for a further 5 minutes, or until the figs are golden, plump and slightly softened.
- Allow to cool to room temperature.
- Put the spinach on a platter or in a salad bowl, add the figs and walnuts, and crumble over the goat's cheese.
- Drizzle with olive oil and the lemon juice.
- Top with the thyme, a grind or two of black pepper, some micro herbs, extra spinach and roasted orange slices.