Beetroot And Goat Cheese: The Perfect Pairing Ideas

Beetroot and goat's cheese is a classic combination, with the sweetness of the beetroot complementing the salty, creamy goat's cheese. This pairing is often used in salads, with other ingredients such as walnuts, rocket, balsamic vinegar, and olive oil to create a mix of textures and flavours. The two ingredients can also be combined in a warm dish, with the goat's cheese melted over the beetroot.

Beetroot, goats' cheese and walnuts

Beetroot, goat's cheese, and walnuts are a classic combination that can be used in a variety of dishes, from starters to salads and even light lunches. Here are some tips and ideas for creating delicious meals with these three ingredients.

Beetroot, Goat's Cheese, and Walnut Salad

One popular way to combine these ingredients is in a salad. The sweetness of the beetroot and the salty, creamy goat's cheese create a perfect flavour combination, while the walnuts add a lovely crunch. You can use a variety of beetroots, such as red, golden, or pink Chioggia beets, and either roast them yourself or buy pre-cooked beetroot.

For the salad, start by making a dressing with olive oil, balsamic vinegar, lemon juice, Dijon mustard, and season with salt and pepper. In a large bowl, combine mixed salad leaves, such as spinach, butterhead, rocket, or little gem, with the dressing. Roughly chop the beetroot and add it to the bowl. Crumble over the goat's cheese and finish with the walnuts. You can toast the walnuts in a dry pan beforehand for extra crunch.

Marinated Beetroot with Grilled Goat's Cheese

Another option is to marinate the beetroot and serve it with grilled goat's cheese. Mix olive oil, red wine vinegar, sugar, and thyme in a shallow dish and season well. Add thinly sliced beetroot and let it marinate for at least an hour or even overnight. Heat your grill to high, season the goat's cheese slices, and place them on an oiled baking tray. Grill for 2-3 minutes until golden and melting. To serve, divide the marinated beetroot between plates, top with rocket, add a round of goat's cheese, and drizzle with the reserved marinade.

Additional Tips and Variations

You can also add other ingredients to your beetroot, goat's cheese, and walnut combination. For example, fresh greens such as arugula or spring mix, Granny Smith apple or pear for crunch and sweetness, and a balsamic vinaigrette made with olive oil, balsamic vinegar, maple syrup, garlic, and mustard. You can also experiment with different types of cheese, such as feta or stilton, and different nuts like pecans, cashews, or pine nuts.

Beetroot, goats' cheese and arugula

Beetroot, goat's cheese, and arugula is a classic combination, often served as a salad. The pepperiness of the arugula is mellowed by the goat's cheese, while the beetroot adds a sweet contrast to the arugula's bitter notes. This combination can be enhanced by adding textures and flavours such as crunchy, toasted walnuts, dried cranberries, and a tangy lemon vinaigrette.

Ingredients:

• Beetroot (pre-cooked or raw)
• Arugula
• Goat's cheese
• Walnuts
• Olive oil
• Balsamic vinegar
• Lemon
• Dijon mustard
• Salt and pepper
• Optional: dried cranberries, orange slices, grapefruit slices, strawberries, blueberries, honey

Method:

• If using raw beetroot, peel and chop into chunks. Drizzle with olive oil and balsamic vinegar and roast for 40 minutes until softened.
• Make the dressing by combining olive oil, balsamic vinegar, lemon juice, mustard, salt, and pepper.
• Place arugula in a large bowl and add the dressing, ensuring all leaves are coated.
• Top with beetroot, crumbled goat's cheese, and walnuts.
• Season with salt and pepper, if desired, and serve.

This salad can be served as a light lunch or side dish, pairing well with chicken, fish, or crusty bread. For a protein boost, add cooked chickpeas or quinoa.

Beetroot, goats' cheese and balsamic vinegar

Beetroot, goat's cheese, and balsamic vinegar are a classic combination, and for good reason. The earthy sweetness of beetroot, the tangy creaminess of goat's cheese, and the sharp tang of balsamic vinegar create a delightful flavour and texture profile. This combination is incredibly versatile and can be used in a variety of dishes, from starters to salads to sides.

One simple way to showcase these ingredients is in a warm beetroot salad. To make this, cook the beetroot in boiling water until tender, then drain and cut into bite-sized chunks. In a separate pan, cook sliced shallots in olive oil over low heat until softened. Combine the beetroot and shallots, then scatter goat's cheese on top and grill until melted. Finish with a drizzle of balsamic vinegar and some fresh tarragon.

For a more substantial dish, try a roasted beetroot and goat's cheese salad. This recipe combines roasted beetroot wedges with watercress, fresh herbs, chilli flakes, and hazelnuts, all tossed in a dressing of pomegranate molasses and extra-virgin olive oil. The goat's cheese is crumbled on top, along with additional hazelnuts and a final drizzle of molasses and olive oil. This salad is perfect for a dinner party, as it can be prepared in advance and assembled just before serving.

If you're looking for something a little different, try a beetroot, goat's cheese, and apple salad. This recipe combines roasted beetroot with arugula or spring mix, thinly sliced shallots, green apples, toasted walnuts, and soft goat's cheese. The balsamic vinaigrette brings it all together with a sweet and tangy flavour. This salad is a stunning side dish for fall or winter meals and can be served with a variety of dishes, from soups to pasta to holiday spreads.

Finally, for a quick and easy option, a simple beetroot and goat's cheese salad can be prepared in just 5 minutes. This recipe combines pre-cooked beetroot with salad leaves, walnuts, and a dressing of olive oil, balsamic vinegar, lemon juice, Dijon mustard, salt, and pepper. The sweetness of the beetroot pairs perfectly with the salty creaminess of the goat's cheese, creating a hearty and flavourful salad that can be served as a side or a light lunch.

Beetroot, goats' cheese and tarragon

Beetroot, goat's cheese, and tarragon is a delightful combination that can be used in various dishes, including salads, starters, and even as a tapas-style dish. Here are some ways to use these ingredients together:

Beetroot, Goat's Cheese, and Tarragon Salad

Create a delicious and healthy winter salad by boiling or roasting beetroot, then cutting it into wedges and arranging it on a platter. Drizzle the beetroot with balsamic vinegar and olive oil, and season with salt and pepper. Just before serving, add pieces of soft goat's cheese, fresh tarragon leaves, and watercress. This salad is a great way to get one of your 5-a-day and counts as a healthy, filling meal.

Warm Beetroot with Goat's Cheese and Tarragon

For a warm dish, cook beetroot in boiling water, then drain and cut into bite-sized chunks. In a separate pan, gently cook sliced shallots in olive oil until softened. Combine the beetroot and shallots in a baking dish, and add pieces of goat's cheese. Grill until the cheese melts and gains a little colour. Finish by adding tarragon to the dressing and spooning it over the dish. This recipe is perfect as a starter or a gluten-free, vegetarian main course.

Goat's Cheese and Tarragon Arancini with Beetroot Chutney

For a more creative dish, make a goat's cheese, tarragon, and beetroot risotto. After the risotto has cooled, roll it into balls with a piece of goat's cheese in the centre. Cover the balls in breadcrumbs and fry them in a hot pan with a little oil. Finish by baking them in the oven. Serve with rocket leaves and a sweet and tangy beetroot chutney made from pickled beetroot, cooking apples, and demerara sugar. This dish is perfect as a starter or a 'tapas'-style sharing plate.

Beetroot and Goat's Cheese Salad with Walnuts

For a quick and easy salad, combine salad leaves, beetroot, goat's cheese, and walnuts. You can use any type of beetroot, such as red, golden, or pink Chioggia beets. Add a Granny Smith apple or a ripe pear for a sweet-tart flavour and extra crunch. Make a balsamic vinaigrette with olive oil, balsamic vinegar, maple syrup, garlic, and mustard. This salad is a stunning and simple dish, perfect for a dinner party or holiday meal.

These recipes showcase the versatility of beetroot, goat's cheese, and tarragon, creating delicious dishes that are perfect for any occasion, whether you're looking for a warm and comforting meal or a fresh and colourful salad.

Beetroot, goats' cheese and apples

The sweetness of beetroot and the salty, creamy tang of goat's cheese are a perfect combination for a salad. Adding apples to the mix brings a delightful crunch and a sweet-tart flavour.

For a simple salad, you can use pre-cooked beetroot, or roast your own beetroot chunks with olive oil, balsamic vinegar, salt and pepper. For a more complex flavour, you could marinate the beetroot in oil, red wine vinegar, sugar, thyme and seasoning.

You can add apples in the form of Granny Smith apple slices, or even a ripe pear. For a more complex dish, try a goat's cheese mousse with apple and celery.

To build your salad, start with a bed of greens such as spinach, butterhead, rocket, spring mix or arugula. Add your roughly chopped beetroot, then crumble over your goat's cheese. For extra crunch, add some toasted walnuts, flaked almonds or pecans.

A simple dressing of olive oil, balsamic vinegar, lemon juice, mustard, salt and pepper will bring the whole dish together. For a more complex flavour, try a balsamic vinaigrette with olive oil, balsamic vinegar, maple syrup, garlic, mustard, salt and pepper.

This salad works as a side dish or a light lunch. It goes well with chicken, fish, crusty bread, or even a bowl of soup.

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