Baked Goat's Cheese with Beetroot, Honey & Thyme

Ingredients

Contains: egg, milk, wheat (auto-detected from the ingredients and method; we can miss things, so check labels)

• 2 eggs, beaten
• 100g breadcrumbs, use Japanese panko crumbs if you can find them
• 2 x 100g soft rindless mild goat's cheese
• 1 tbsp olive oil
• 2 homecooked beetroot, peeled
• 1 tbsp olive oil
• 2 small thyme sprigs
• small bunch thyme, leaves removed
• 2 tsp red wine vinegar
• 2 tsp honey
• 2 tbsp olive oil

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Heat the oven to 200°C (400°F) and line a baking tray with parchment.

2. Cut the cooked beetroot into thick wedges and put them on the tray with 1 tbsp of olive oil and the 2 small thyme sprigs. Roast for 15 minutes until warmed through and lightly caramelised at the edges.

3. Mix the breadcrumbs with the thyme leaves and 1 tbsp of olive oil in a shallow bowl.

4. Cut each 100g goat's cheese into a round about 2 cm (3/4 inch) thick. Dip each one in the beaten eggs, then press into the breadcrumb mixture to coat all over.

5. Set the coated cheeses on a second lined tray and chill for 10 minutes so the coating firms up.

6. Bake the cheeses for 8 to 10 minutes until the crumbs are golden and the cheese is soft and hot through.

7. While the cheese bakes, whisk the red wine vinegar, honey and remaining 2 tbsp of olive oil together in a small bowl.

8. Spoon the dressing over the roasted beetroot, toss gently, and divide between two plates. Set a warm goat's cheese round beside the beetroot on each plate and serve.