Baked Goat’s Cheese with Beetroot and Grape Salad

Already have an account?

Build my box

Baked Goat’s Cheese with Beetroot and Grape Salad

Baked Goat’s Cheese with Beetroot and Grape Salad

Ingredients
Method

Ingredients

Method

50g walnut halves
2 x 100 round goat’s cheeses
2 tbsp olive oil
½ tsp mustard
1 lemon, juice only
1 tsp honey
250g white grapes, halved
180g cooked sliced beetroot
80g watercress

Preheat the oven to 200C. Place the walnuts on a baking tray and cook for 5 mins, then add the cheeses to an oiled baking tin and bake for another 5 mins until gooey.
Meanwhile, whisk the mustard, honey and lemon juice with some seasoning in a bowl. To serve, divide the watercress, grapes and beetroot between plates and drizzle with the dressing. Top with half a goat’s cheese and some walnuts, and enjoy with crusty bread.

10 mins

4 serving

Do you know your wine personality? If your answer is no, take our quiz to find out which wines to pick up next and build your box!

Build my box