Roast beetroot with goat’s cheese and blackberries
The tangy flavour of goat’s cheese pairs beautifully with the natural sweetness of red beetroot – a classic combination for a salad. This dish is also perfect for a Latvian national day table – the white cheese with deep red beetroot evokes the colours of the Latvian flag. Choose a mild goat’s cheese, such as Līcīšu or Birznieku, and serve the salad on individual plates for an attractive presentation.
Ingredients
- 4 small beetroot
- 100g fresh goat’s cheese
- 100g blackberries (other berries, fresh or frozen, can also be used)
For the dressing
- 15ml balsamic vinegar
- 45ml olive oil
- 5ml runny honey
- 1 tsp fresh or dried thyme leaves
- salt and freshly ground black pepper
To serve
- toasted bread (wholegrain or ciabatta)
Method
- Preheat the oven to 180°C. Wrap the beetroot in foil and roast for about 1 hour. Allow to cool, then peel and slice thinly.
- Make the dressing by combining the vinegar, olive oil, honey and thyme in a jar. Season with salt and pepper, then screw on the lid and shake well to mix.
- Toss the beetroot slices in the dressing and leave to marinate for at least 15 minutes.
- Arrange the beetroot on individual plates. Top with goat’s cheese, either in small balls or cubes, and scatter over the blackberries (or other berries, such as currants, sour cherries, or large blueberries, if you prefer).
- Serve with toasted bread on the side.
Project No. 25-00-C0LA2002-000001 “Culinary tourism route “Cheese Road” for the promotion and recognition of local cheese producers” is being implemented with the financial support of the EAFRD. Supported by the Ministry of Agriculture and the Rural Support Service.
