Roast Balsamic Beetroot with Walnut Crusted Hot Goat’s Cheese

There’s a certain magic that happens when humble, earthy ingredients are elevated by a touch of acidity and the comforting warmth of melted cheese. I remember the first time I conjured this dish. It was for a pair of discerning B&B guests on a crisp autumn afternoon, and I wanted something that felt both sophisticated and satisfying, yet light enough for lunch. The vibrant crimson of the beetroot against the creamy white of the goat’s cheese, crowned with a rustic walnut crust, was a visual delight. When they raved about it, asking for the recipe immediately, I knew I had stumbled upon a true gem, one that has since become a cherished staple in my culinary repertoire, perfect for any season.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 3-5 minutes (for roasting beetroot) + 2-3 minutes (for melting cheese)
• Total Time: 18-23 minutes
• Servings: 2-4 (as an appetizer or light luncheon)
• Yield: 1 dish
• Dietary Type: Vegetarian

Ingredients

• 1 large cooked beetroot, sliced into rounds (about 1/2 inch thick)
• 2 tablespoons balsamic vinegar
• 2 tablespoons light olive oil
• 1 garlic clove, peeled and crushed
• Salt to taste
• Fresh ground black pepper to taste
• 4 slices goat’s cheese (4 large slices or 8 small slices)
• 2 ounces walnuts, broken into small pieces
• 4 slices baguette (about 1-inch thick) or 4 slices French bread (about 1-inch thick)
• 1/2 red onion, peeled and thinly sliced into rings
• 2 ripe tomatoes
• Assorted baby salad leaves (e.g., spinach, rocket, red oak leaf lettuce, watercress)

Equipment Needed

• Grilling or roasting pan/tray
• Large plate for serving
• Grill (broiler) or oven

Instructions

1. Preheat your grill (broiler) to its highest setting. If you prefer to oven-roast the beetroot, preheat your oven to a hot temperature, around 400°F (200°C).
2. In a small bowl, whisk together the olive oil, balsamic vinegar, and crushed garlic. Season this dressing generously with salt and fresh ground black pepper to your liking.
3. Arrange the sliced beetroot in your grilling or roasting pan. Drizzle about half of the prepared balsamic dressing over the beetroot, ensuring each slice is lightly coated.
4. Grill the beetroot: Place the pan under the preheated grill. Cook for 3-5 minutes, or until the edges of the beetroot are tinged brown and the dressing is bubbling and hot.
   • Oven Roasting Alternative: If you have your oven on already, you can achieve a similar result by oven roasting the beetroot in the hot oven for about 3-5 minutes. Keep a close eye on it to prevent burning.
5. While the beetroot is grilling or roasting, prepare the baguette. Place the baguette slices under the grill (broiler) and toast one side of each slice until golden brown.
6. Assemble the goat’s cheese croutes: Carefully flip the baguette slices over so the untoasted side is facing up. Place a slice of goat’s cheese on top of the untoasted side of each baguette slice. Generously press the broken walnut pieces into the surface of the goat’s cheese. Season the walnuts and cheese with a pinch of salt and fresh ground black pepper.
7. Melt the goat’s cheese: Place the prepared baguette croutes back under the grill (broiler). Cook for 2-3 minutes, or until the goat’s cheese has melted, become gloriously bubbly, and the walnuts are lightly toasted. Watch them closely as they can brown quickly.
8. Assemble the dish: Arrange the grilled beetroot on a large serving plate. To one side of the beetroot, artfully arrange a bed of assorted baby salad leaves. Slice the red onion thinly into rings and add them to the salad. Quarter the ripe tomatoes and place them alongside the salad.
9. Carefully place the toasted walnut and goat’s cheese croute onto the plate alongside the beetroot and salad.
10. Final drizzle: Drizzle the remaining hot balsamic dressing over the melted goat’s cheese, the beetroot, and the salad.
11. Serve immediately with additional salad dressing on the side, if desired, for those who like their greens extra zesty, and perhaps some extra crusty bread for soaking up any delicious dressing. This dish is best enjoyed as an appetizer or a light luncheon for 2 to 4 people.

Expert Tips & Tricks

• Beetroot Selection: For maximum ease, I always opt for pre-cooked beetroot. However, if you have the time and inclination, roasting your own fresh beetroot until tender, then peeling and slicing them, will yield an even deeper, more nuanced flavour. Just ensure they are fully cooled before slicing.
• Walnut Toasting: For an intensified nutty flavour, you can lightly toast the walnuts in a dry pan over medium heat for a few minutes before breaking them into pieces. Keep them moving to prevent burning.
• Dressing Balance: Taste your balsamic dressing before drizzling. If your balsamic vinegar is particularly sharp, you might want to add a tiny pinch of sugar to round out the flavour. Conversely, if it’s a sweeter balsamic, a touch more vinegar might be needed.
• Grill Control: Grills (broilers) can be powerful. Always keep a close eye on your beetroot and goat’s cheese croutes when they are under the grill to prevent them from burning. The goal is beautifully caramelized edges on the beetroot and melted, bubbling cheese, not char.
• Make-Ahead Salad Base: You can wash and dry your baby salad leaves, slice your tomatoes and onions, and prepare your dressing a few hours in advance. Store them separately in airtight containers in the refrigerator. Assemble and dress just before serving to keep everything fresh and vibrant.

Serving & Storage Suggestions

This dish is truly at its best when served immediately, allowing the warmth of the grilled beetroot and the molten goat’s cheese to meld beautifully with the fresh salad components. The contrast in temperatures and textures is key to its appeal.

Leftovers, though unlikely, can be carefully stored. Refrigerate any uneaten components separately in airtight containers. The grilled beetroot will keep for up to 2 days, and the salad leaves for 1 day. The baguette with goat’s cheese and walnuts is best eaten fresh, but if you have any remaining, it can be stored in an airtight container in the refrigerator for up to 1 day. Reheat the goat’s cheese croute gently under the grill or in a toaster oven until the cheese is just melted again. The salad components should be re-dressed just before serving. This dish is not suitable for freezing.

Nutritional Information

Nutrient	Amount per Serving (approx.)	% Daily Value (approx.)
Calories	350 kcal	18%
Total Fat	22g	28%
Saturated Fat	7g	35%
Cholesterol	15mg	5%
Sodium	300mg	13%
Total Carbohydrate	30g	11%
Dietary Fiber	6g	21%
Sugars	18g	20%
Protein	10g	20%

Nutritional values are estimates and can vary based on specific ingredients and portion sizes.

Variations & Substitutions

• Nut-Free Option: If you have a nut allergy, you can omit the walnuts entirely or substitute them with toasted pumpkin seeds (pepitas) or sunflower seeds for a similar textural crunch.
• Cheese Alternatives: While goat’s cheese is divine here, you could experiment with other creamy, meltable cheeses. Feta cheese, crumbled and pressed, would offer a tangier, saltier alternative. A soft brie or camembert, cut into wedges, could also work beautifully, though they might require a slightly longer grilling time to melt.
• Beetroot Preparation: If you don’t have pre-cooked beetroot and can’t roast your own, you can use good quality canned or vacuum-packed beetroot. Ensure they are drained well before slicing. The flavour will be slightly less intense, but the dish will still be delicious.
• Bread Choice: While baguette or French bread are ideal for their crusty exterior and slightly chewy interior, any good quality rustic bread that can stand up to grilling will work. Sourdough slices are a fantastic alternative.
• Herbaceous Boost: Feel free to add a sprinkle of fresh chopped chives, parsley, or dill to the salad for an extra layer of freshness. A few sprigs of fresh thyme can also be added to the beetroot dressing for a subtle aromatic touch.

FAQs

Q: Can I use fresh beetroot instead of cooked beetroot?
A: Absolutely! If using fresh beetroot, wash them thoroughly, trim the tops and tails, then roast them in a hot oven until tender. Allow them to cool slightly before peeling and slicing for the recipe.

Q: How long should I grill the beetroot?
A: Grill the beetroot for 3-5 minutes, or until the edges are lightly tinged brown and the dressing is bubbling and hot. Keep a close eye on them as grills can vary in intensity.

Q: What if I don’t have a grill (broiler)?
A: You can oven-roast the beetroot for 3-5 minutes in a hot oven (around 400°F/200°C). For the goat’s cheese croutes, you can place them on a baking sheet and bake in the same hot oven for 2-3 minutes, or until the cheese is melted and bubbly.

Q: Can I make parts of this dish ahead of time?
A: Yes, you can wash and prepare your salad leaves, slice your onions and tomatoes, and make the dressing a few hours in advance. Store them separately in the refrigerator. The beetroot can also be grilled ahead and served at room temperature if needed. The goat’s cheese croutes are best assembled and grilled just before serving.

Q: What kind of baby salad leaves work best?
A: A mix of peppery rocket, tender spinach, crisp red oak leaf, and slightly bitter watercress creates a wonderful balance of flavours and textures. Any assortment of your favourite baby salad leaves will be delicious.

Final Thoughts

This Roast Balsamic Beetroot with Walnut Crusted Hot Goat’s Cheese is a testament to how simple, quality ingredients can create something truly memorable. It’s a dish that delights the senses – the vibrant colours, the earthy sweetness of the beetroot, the creamy tang of the goat’s cheese, the satisfying crunch of walnuts, and the bright acidity of the balsamic dressing. It’s perfect as an elegant starter for a dinner party, a light and satisfying lunch, or even as part of a larger grazing platter. I encourage you to give it a try, experiment with the suggested variations, and savour the delightful symphony of flavours. I’d love to hear how it turns out for you!