Almond-Crusted Goat's Cheese with Balsamic Roasted Beetroot
Mediterranean Recipes

Almond-Crusted Goat's Cheese with Balsamic Roasted Beetroot

In the Oven
serves 4

This warm goat’s cheese salad balances creamy, tangy cheese with sweet roasted beetroot and a crunchy almond crust. It is simple enough for a relaxed lunch but smart enough to serve as a starter when you want something colourful and low-stress.

The beetroot roasts in balsamic vinegar and honey until glossy, while the cheese bakes just long enough for the almonds to turn golden and the centre to soften. Serve it straight away over rocket so every plate gets a mix of warm, crisp, creamy and sharp.

StarterVegetarianDinner PartySalad
15 mins prep45 mins cook1 hr total

  1. Heat the oven to 200°C/180°C fan. Toss the beetroot wedges with the olive oil, balsamic vinegar, honey, thyme, a good pinch of salt and plenty of black pepper, then spread them out on a lined roasting tray.

  2. Roast the beetroot for 35–40 minutes, turning once, until tender at the point of a knife and glossy around the edges. Leave it to cool for 5 minutes so the salad is warm rather than scorching.

  3. While the beetroot roasts, set out three shallow bowls: seasoned flour, beaten egg and chopped almonds. Dip each goat’s cheese round in flour, then egg, then almonds, pressing gently so the coating sticks.

  4. Put the coated cheese on a lightly oiled tray and bake for 7–9 minutes, until the almond crust is golden and the cheese is soft in the centre but still holding its shape.

  5. Divide the rocket between plates and spoon over the warm balsamic beetroot. Add the almond-crusted goat’s cheese and scatter with walnuts if using.

  6. Drizzle any syrupy beetroot roasting juices over the plates, finish with a little extra black pepper and serve straight away while the cheese is warm.

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