Photo: Anna Pelzer
Glazed goats' cheese and beetroot, with salad of Welsh herbs and beetroot dressing
11 ingredients
30 min + 30 min
Serves 4
openrecipes
Estimated Nutrition (whole recipe, rough)
485
Calories
11g
Protein
42g
Fat
19g
Carbs
Counts 8 of 11 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pine Nut | 1 oz (28g) | 191 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
| Beetroot | not in our table | 0 |
| Wood | not in our table | 0 |
| Sorrel | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 4 Welsh goats' cheeses
- olive oil
- leaves thyme
- 120g/4oz sugar
- 3 large beetroots
- 2 tsp balsamic vinegar
- salt and freshly ground black pepper
- 12 raw baby beetroots
- 2 sprigs thyme
- 150g/5½oz Snowdon mountain herbs, such as wood sorrel
- 20g/1oz pine nuts
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcfood ·
Recipe sourced from
openrecipes