“Ooh that was lovely, what was it?” “Beetroot” “Oh, I never liked beetroot…..”
I used to make this recipe with fresh baby beetroot, which is good. But this time I made it with pre-cooked packaged organic beetroot, which has a long life in the fridge when unopened. As they were already soft, the baking made them caramelised and appealing enough to convert a hardened beetroot-disliker.
Baked beetroot, coupled with the melted goats cheese on half a slice of wholewheat toast, served on a bed of rocket, drizzled with a dark balsamic and walnut dressing, and finished off with slightly sweet and spicy walnuts, this is a great combination of flavours. Makes a great starter, but could equally be a light lunch or supper dish. If you wish to avoid bread, then make a bigger pile of salad as the base for the goat’s cheese.
In our region they produce small rounds of goat’s cheese, known locally as Cabecou, but often also sold under the name of Rocamadour, one of the most visited places in all of France. In the Spring, when the grass is lush and the young kids have been weaned, the cabecou are at their freshest and lightest in flavour. Left to mature the cheese becomes denser and stronger flavoured. Eventually it will become a hard cheese, that can be grated like parmesan.