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Beetroot and Goat Cheese Toasts

Quick to make but delicious as well as impressive looking: tangy bubbling grilled goat cheese, thin slices of earthy beetroot, garlicky Balsamic dressing plus rocket, toasted nuts and fresh herbs.

With bags of flavour and contrasting textures, these toasts are great for a casual lunch, starter, or main course when paired with a salad.

It's recommended you read the accompanying blog post before starting the recipe.

Course Appetizer, Main Course, Salad, Starter, Lunch, Light Meal
Cuisine European, World
Keyword easy
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 2 - 4
Author Moorlands Eater

Ingredients

  • 2 large slices good quality bread (toasted)
  • 150 g rinded goat cheese log (cut into 8 slices)
  • 20 g pecans, roughly chopped (or other nuts .e.g. walnuts, hazelnuts)
  • 2 small handfuls rocket or other salad leaves (e.g. watercress, baby spinach)
  • 1 tbsp chopped chives (can be replaced with dill, thyme or other herb)
  • 2 small - medium cooked beetroots (thinly sliced)

For the dressing

  • 30 ml (2 tbsp) extra virgin olive oil
  • 10 - 15 ml (2 - 3 tsp) Balsamic vinegar
  • 1 clove garlic, grated or finely chopped (can be replaced with 1 tsp garlic granules)
  • 5 ml (1 tsp) honey, maple syrup or other sweetener (or more to taste, or can be omitted)
  • salt and black pepper (to taste)

Instructions

  1. Preheat your grill to high.

  2. Make the dressing by either shaking all the ingredients together in a screw-topped jar or whisking in a bowl: start with the smaller amount of vinegar, a large pinch of salt and a generous grind of black pepper.

    Taste and add more vinegar, sweetener, or seasoning if needed.

  3. Put the goat cheese slices on a small baking tray along with the nuts.

    Cook until the nuts are toasted (approx. 2 - 3 min: turn at least once) and the cheese is bubbling and as browned as you like (approx. 4 - 5 min.). Remove the nuts when done and set aside until the cheese is ready.

    Remove the tray from the grill.

  4. Put the rocket or other salad leaves in a small bowl and toss with half the dressing and most of the chives.

  5. Divide the leaves between the slices of toast then lay on the sliced beetroot and drizzle over a little dressing.

    Top with the grilled cheese slices and sprinkle over the nuts.

    Drizzle over the remaining dressing and sprinkle over the rest of the chives.

  6. Serve immediately.

    Dressing can be stored in the fridge for 3 days.