Baked Goats Cheese with Roasted Beetroot and Carrot Salad

Ingredients

For the vegetables
200g baby beetroot, peeled and cut into 1/2-inch wedges
200g baby carrots—scrubbed, cut lengthways
2 tablespoons of red wine vinegar
1½  tablespoons of olive oil
1 sprigs fresh rosemary
salt
Pepper

For the Goats Cheese
1 x 100g round goat's cheese  
25g breadcrumbs
1 egg, beaten

To serve
100g fresh rocket leaves
20g of roughly chopped pecans

Method

Heat oven to 220°C. Toss the beets, carrots, vinegar, oil, rosemary, ¾ teaspoon salt, and ¼ teaspoon pepper on a rimmed baking sheet. Roast, tossing once, until the vegetables are tender, 30 to 35 minutes.

Halve the goat‘s cheeses horizontally, dip into the egg and coat with the bread crumbs. Place the cheese, cut side up, on a sheet of baking paper on a tray and bake for 15 to 20 minutes at 220°C.

To serve, create a bed of rocket leaves on two plates, add the beetroot and carrot, sprinkle with the roughly chopped pecans and place the cheese on top.

Products Used

MasterClass Copper Finish Measuring Spoon Set
Paul Hollywood 29cm Stoneware Mixing Bowl
Master Class Professional Vitreous Enamel Baking Tray
KitchenCraft Set of 4 Glass Pinch Bowls
KitchenCraft Chop & Slice Set