Recipe
Almond-Crusted Goat's Cheese with Balsamic Roasted Beetroot
Warm almond-crusted goat’s cheese with sticky balsamic beetroot, peppery rocket and a crisp nutty coating — an easy starter that feels dinner-party ready.
Black Pudding & Beetroot Salad
Grill
serves 4
This warm salad pairs sweet roasted beetroot with crisp black pudding, fresh leaves and creamy goat cheese. A quick honey and balsamic dressing brings the earthy ingredients together.
15 mins prep35 mins cook50 mins total
Heat the oven to 200°C fan. Toss the beetroot with 1 tablespoon of the olive oil, salt and pepper, then roast for 30–35 minutes until tender and lightly caramelised.
Put the balsamic vinegar and honey in a small saucepan. Simmer for 5–8 minutes until slightly syrupy, then take off the heat.
Heat a grill pan over medium-high heat. Brush the black pudding with the remaining olive oil and grill for 2–3 minutes on each side until crisp at the edges.
Arrange the salad leaves on plates and top with the warm beetroot, grilled black pudding and crumbled goat cheese.
Drizzle over the warm balsamic dressing and serve straight away.
Keep cooking
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