Hot Chèvre & Beetroot Salad with Chocolate & Vanilla Balsamic Drizzle
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| Serves | 2 |
| Prep time | 5 minutes |
| Region | British |
| By author | Karen S Burns-Booth |
A Simple and tasty seasonal salad of beetroot and Chèvre toasts with the unexpected twist of chocolate and vanilla Balsamic dressing.
Ingredients
- 4 Medium whole cooked beetroot
- 125g Chèvre log (goat's cheese log)
- 1/2 flute (small, narrow baguette)
- 50g rocket leaves
- 6 tablespoons chocolate and vanilla Balsamic vinegar (Taste Spice co uk)
Note
A Simple and tasty seasonal salad of beetroot and Chèvre toasts with the unexpected twist of chocolate and vanilla Balsamic dressing.
Directions
| Step 1 | Pre-heat the grill to its highest setting. Cut the beetroot into slices, putting 2 of the largest slices to one side. Cut heart shapes out of the 2 large beetroot slices with a biscuit/cookie cutter. |
| Step 2 | Cut the flute (small baguette) into 6 slices. Cut the Chèvre into 6 slices and place them on top of the slices of bread. |
| Step 3 | Put the rocket leaves on two plates and arrange the beetroot slices over the top of the leaves, leaving the heart shapes to one side for now. |
| Step 4 | Place the Chèvre and bread slices under the grill until the cheese has just started to go soft and runny and has changed colour slightly. Carefully remove the hot Chèvre toasts from the grill pan and arrange them over the rocket leaves and beetroot slices. (Three toasts per person) |
| Step 5 | Drizzle the chocolate and vanilla Balsamic vinegar over the salad and finally place the heart shaped beetroot slice on top. Serve immediately with more crusty bread. |
