food for thought

by michelle

roasted beetroot and chèvre stack with walnut crumb + roasted leek

leave a comment »

Fresh chèvre and beetroot are a great match. Paired with the walnut crumb and roasted leeks this dish has a wonderful combination of flavours and textures.


Preheat your oven to 180ºC (350ºF). Peel and slice 2 large beetroots and lay them onto baking sheets. Drizzle with olive oil, season with salt and freshly ground black pepper and roast until soft. Wash and trim a large leek and cut into rounds. Place the leek onto another baking sheet, drizzle with oil, season with salt and roast until brown around the edges. To make the walnut crumb finely dice 1 onion and fry in a generous amount of olive oil and butter until browning a little. Add ½ a cup of breadcrumbs, ½ a cup of chopped walnuts and salt and freshly ground black pepper to taste. Continue to cook until the breadcrumbs and walnuts are toasted. Add some chopped parsley and set aside. When the beetroot is ready layer it with fresh chèvre and top with the walnut crumb. Serve with the roasted leek.


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.

%d bloggers like this: