Roasted Beetroot, Blood Orange and Whipped Goat’s Cheese
Deep, earthy beetroot, sharp-sweet blood orange and tangy goat’s cheese whipped until it is light as mousse. A winter salad that looks like stained glass and tastes like the opposite of beige.
- Vegetarian
- Contains nuts
Method
Heat the oven to 200°C (180°C fan)/gas 6. Wrap the beetroot in foil with the olive oil, 1 tbsp of vinegar and half the salt, then roast for 50–60 minutes, until a knife slides in easily.
Unwrap and, once cool enough to handle, rub off the skins. Cut into wedges and toss in the remaining vinegar and salt while still warm.
Beat the goat’s cheese, cream cheese, milk and honey until smooth and airy. Chill until needed.
Cut the top and bottom off the oranges, slice away the peel and pith, then cut into rounds. Soak the shallot slices in cold water for 5 minutes to mellow, then drain.
Smear the cheese across a platter. Arrange beetroot and orange on top, add the shallot, drizzle with olive oil and any orange juice, and finish with pistachios and dill.
Serving ideas
Lovely as a starter or with a warm grain dish and roast chicken. The beetroot can be roasted up to three days ahead.
•Variations
Make it yours
Swap the cheese
Try whipped feta, labneh or burrata.
Citrus alternatives
Use grapefruit, clementines or even roasted plums when oranges are out of season.
More crunch
Replace the pistachios with toasted walnuts or hazelnuts.
