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Beetroot and goat's cheese spread

5 from 1 vote
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Calories:
Author: Becca Heyes

Recipe printed from www.easycheesyvegetarian.com

Ingredients

  • 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
  • Salt
  • Black pepper

Instructions

  • 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.

Nutritional information is approximate, and will depend on your exact ingredients. Please calculate your own nutritional values if you require accuracy for health reasons.