Beetroot and goat’s cheese is such a perfect combination – I know it’s been done lots of times by lots of people (myself included!), but it just works so well that it seems a shame to do anything else with the ingredients.
Here’s a super quick way to use the flavour combination – beetroot and goat’s cheese spread! It’s unbelievably easy to make, and only has three ingredients – roasted beetroot, creamy goat’s cheese, and fresh thyme. The goat’s cheese tastes great with the beetroot, but also serves to make the spread nice and creamy.
Just throw everything in the blender – I used my trusty Optimum 9400, as usual.
Isn’t it just gorgeous?! This colour is totally unedited!
Since we’re getting to the end of beetroot season, I found it hard to find raw beetroots in the supermarket (even a big supermarket!) – so I actually used pre-cooked beetroots. I don’t mean the pickled kind (although, actually they’d work fine as well – the vinegar flavour mellows a lot when cooked), I mean the kind you get in vacuum-packed plastic. It might not be as ‘from scratch’ as using raw beetroots, but it means you can make this beetroot spread all year round. Plus, the fact that I didn’t have to peel them definitely helped to stop the spread of dark red beetroot juice across my kitchen. Just pop them out of the packet, chop them up, and you can be in clear-up mode just seconds later.
Despite using pre-cooked beetroots, I still roasted them for a while – I like the little crispy bits you get around the edge, I think they have great flavour! Of course, if you’re in a rush, and you’re using pre-cooked beetroot, you can skip the roasting. Or if you’re using raw beetroots, you might need to roast them for a little longer to make sure they’re fully cooked.
Either way, serve it up with some toasted pitta bread or crackers, and you’ve got yourself a quick and easy lunch.
- 500 g cooked beetroot or ~3 medium raw beetroots, peeled
- 1 tbsp oil
- 1 leaves sprig fresh thyme only
- 60 g soft goat’s cheese ~3 tbsp
- Black pepper
Cut the beetroot into chunks, and toss in the oil. Spread the chunks out on a baking tray in a single layer, and roast at 190°C (Gas Mark 5 / 375°F) for around 30 minutes, until totally soft in the middle, with slightly crispy outsides. If you're using raw beetroot, you might need to roast it for a little longer.
Add the roasted beetroot to a high-powered blender along with the fresh thyme leaves, about two thirds of the goat's cheese, and some salt and pepper. Blend until the mixture reaches your desired consistency.
Serve topped with the remaining goat's cheese.