Goat's Cheese, Hazelnut and Baked Beetroot Salad - James Martin Chef (2024)

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Goat's Cheese, Hazelnut and Baked Beetroot Salad - James Martin Chef (2)

Goat’s Cheese, Hazelnut and Baked Beetroot Salad

This beautiful dish of Goat's Cheese and Hazelnut with Baked Beetroot Salad is a lovely light dish, great for sunny days or as a stunning starter. Here the beetroot is simply roasted. The dressing has beetroot juice, sourdough crumbed and hazelnuts in it, providing great texture. Delicious!

James Martin's Saturday Morning | Light Bites | Main Courses | Salads | Sharing | Starters

2

Ingredients

Mousse:

  • 100g Pasteurised Goats Soft Cheese
  • 75g mascarpone

Beetroots:

  • 25ml olive oil
  • 3 mixed coloured beetroots
  • Salt and fresh thyme

Beetroot Cabernet Sauvignon Dressing

  • 200ml Fresh Beetroot juice
  • Pinch sugar
  • Pinch alt
  • 1 slice Sourdough Crumbed
  • 25g Crushed Hazelnuts
  • 50ml Olive Oil
  • 25ml White wine Vinegar

Garnish:

  • Garden leaves and flowers

Heat a BBQ until hot and the coals are white.

In a large piece of tin foil, roll beetroot in some olive oil and season heavily with salt and pepper. Place the colours apart so do not bleed into each other. Add thyme and evenly distribute around beets. Seal and bake in coals for around 1 hour or until cooked. Allow to cool then remove the skin and slice.

Add the beetroot juice and sugar to a pan and reduce by half.

Chop and crumb a stale loaf, crush hazelnuts lightly. And in another pan, gently fry the crumb, turning frequently to toast. Take off the heat and add the white wine vinegar to stop the cooking process. Then add the beetroot juice reduction.

In a bowl mix the goats cheese and mascarpone and work till smooth pop in a piping bag to pipe.

To serve, pop the beets on the platter top with crumb drizzle over beet reduction, pipe on the goats cheese mix, decorate with garden herbs and flowers drizzle in oil.

  • Ingredients
  • Method

Ingredients

Mousse:

  • 100g Pasteurised Goats Soft Cheese
  • 75g mascarpone

Beetroots:

  • 25ml olive oil
  • 3 mixed coloured beetroots
  • Salt and fresh thyme

Beetroot Cabernet Sauvignon Dressing

  • 200ml Fresh Beetroot juice
  • Pinch sugar
  • Pinch alt
  • 1 slice Sourdough Crumbed
  • 25g Crushed Hazelnuts
  • 50ml Olive Oil
  • 25ml White wine Vinegar

Garnish:

  • Garden leaves and flowers

Method

Heat a BBQ until hot and the coals are white.

In a large piece of tin foil, roll beetroot in some olive oil and season heavily with salt and pepper. Place the colours apart so do not bleed into each other. Add thyme and evenly distribute around beets. Seal and bake in coals for around 1 hour or until cooked. Allow to cool then remove the skin and slice.

Add the beetroot juice and sugar to a pan and reduce by half.

Chop and crumb a stale loaf, crush hazelnuts lightly. And in another pan, gently fry the crumb, turning frequently to toast. Take off the heat and add the white wine vinegar to stop the cooking process. Then add the beetroot juice reduction.

In a bowl mix the goats cheese and mascarpone and work till smooth pop in a piping bag to pipe.

To serve, pop the beets on the platter top with crumb drizzle over beet reduction, pipe on the goats cheese mix, decorate with garden herbs and flowers drizzle in oil.

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Goat's Cheese, Hazelnut and Baked Beetroot Salad - James Martin Chef (2024)

FAQs

How many calories in a goat's cheese and beetroot salad? ›

Goat's cheese salad with roasted beetroot
NutrientUnit
kcal672
fat53g
saturates14g
carbs22g
4 more rows

What is the raspberry vinegar on James Martin? ›

James Martin, who featured it on his Saturday Morning TV programme, described it as “amazing.” Made in small batches by hand. Ingredients: Red Wine Vinegar (contains sulphites), British Sugar, British Raspberries (35%).

How to cook beetroot James Martin? ›

In a large piece of tin foil, roll beetroot in some olive oil and season heavily with salt and pepper. Place the colours apart so do not bleed into each other. Add thyme and evenly distribute around beets. Seal and bake in coals for around 1 hour or until cooked.

How healthy is beetroot salad? ›

Health benefits of beets include more stamina during exercise, heart disease and stroke prevention, and lower blood pressure. You can roast, grate, or put them into soups and salads. If you're prone to kidney stones or gout, avoid beets or limit how much you eat.

Is goat cheese less fattening? ›

Goat cheese contains fewer calories than any other form of cheese made using cow milk. Ideally, if you substitute cheddar with goat cheese, you will be effectively reducing 200-300 calories from your diet.

What is the mother in raw vinegar? ›

The fermentation process

Secondly, good bacteria are added, which helps to convert the alcohol into acetic acid. A thick, gelatinous layer is formed by the acetic acid bacteria on the surface of the vinegar. This layer is known as 'The Mother' because it is the catalyst that gives rise to the vinegar.

Why use sherry vinegar? ›

Sherry vinegar is loaded with complex, nutty flavors you won't find in other vinegars. And its 80 distinct aromatic compounds translate into more interesting salad dressings and crazy-good accents in soups and pan sauces that apple cider or rice vinegar could never hope to imitate.

Does Raspberry vinegar need to be refrigerated? ›

While oils and vinegars don't need to be refrigerated on their own, once you add in ingredients like fresh-squeezed citrus juice, mustard and garlic to make a homemade vinaigrette, it's a good idea to pop any leftovers in the refrigerator.

Do you peel raw beetroot before cooking? ›

Keep checking whichever method you're using. Don't remove the beet skin before cooking. It's really not necessary and it's much easier to do so after cooking. Some also find that removing the skin prior to cooking takes away some of the beet's earthy test.

How many calories in a goat cheese salad? ›

1 serving of goat cheese salad (Champagne French Bakery Café) contains 380 Calories. The macronutrient breakdown is 19% carbs, 62% fat, and 18% protein. This is a good source of protein (32% of your Daily Value), fiber (14% of your Daily Value), and calcium (15% of your Daily Value).

How many calories are in a beetroot salad? ›

1 serving of beetroot salad contains 52 Calories. The macronutrient breakdown is 78% carbs, 6% fat, and 15% protein. This is a good source of potassium (11% of your Daily Value) and vitamin c (31% of your Daily Value).

How many calories in a pineapple beet and goat cheese salad? ›

Boston Pizza Pineapple Beet And Goat Cheese Salad (1 serving) contains 36g total carbs, 29g net carbs, 24g fat, 13g protein, and 390 calories.

Is beetroot high or low in calories? ›

Beets are a nutrient-dense root vegetable low in calories, fat, and cholesterol, making them a heart-healthy choice. A single, half-cup serving of cooked beets contains: Calories: 37. Fat: 0 grams.

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