Hazelnut & Thyme Honey Roasted Goat’s Cheese with Warm Beetroot and Pear Salad
The festive season is often associated with over-indulgence, and this salad is a welcome change to those heavy, over-sized meals. It’s light, bright, and full of flavour, and the Perroche Goat’s cheese make it a bit special. If you can’t find that then any goat’s cheese will do. Equally if you’re vegan simply leave out the cheese and sprinkle the honey-roasted hazelnuts over the salad.
Serves: 4
Ingredients
4 large beetroot, peeled and chopped into cubes
2 pears, sliced
1 red onion, sliced into wedges
2 tsp dried thyme
olive oil
salt and pepper
2 logs Perroche goat’s cheese
75g blanched hazelnuts, roughly chopped
2 tbsp honey
1 tbsp fresh thyme leaves or dried thyme
100g rocket or mixed leaves
4 figs, quartered (optional)
Dressing:
3 tbsp extra virgin olive oil
2 tbsp hazelnut oil
1 tbsp sherry vinegar
1 lemon, zest and juice
salt and pepper
Method
1. Preheat the oven to 180C and line a baking tray with paper.
2. Add the beetoot, pears, red onion and dried thyme to a bowl. Drizzle with olive oil salt and pepper and combine well.
3. Lay out on baking tray and bake for 35 minutes.
4. Meanwhile start on the goat’s cheese, by slicing the two logs in half (about 1 inch thick) and placing on a separate lined baking try. Mix the chopped hazelnuts, honey, and thyme in a bowl then divide this mixture generously on top the goat’s cheese slices.
5. Bake this in the oven for the final 7 minutes of the roasted veg cooking time.
6. Prepare the salad dressing by whisking everything together in a bowl.
7. In a large mixing bowl add the salad leaves, figs, roasted beetroot, pears, onions, dressing. Mix well and add salt and pepper to taste.
8. Divide between plates or salad bowls and top with delicious goat’s cheese slices.
9. Serve with chunky sourdough if you’re hungry!
