Hot Chèvre & Beetroot Salad with Chocolate & Vanilla Balsamic

Mark Hughes Appetisers & Starters, Balsamic, Light Lunches, Salads 2 Comments

One of our more unusual ingredients, a Chocolate & Vanilla Balsamic vinegar, usually attracts the question “what do I do with it?”. Well, funny you should ask… it’s great drizzled on pancakes, waffles, ice cream, fruit (a hot fruit crumble would be yummy as well as the more classical strawberry combo!) and so much more. You can even add a splash to a casserole, stew or chilli to really bring out the flavour.

But now, thanks to Karen from Lavender and Lovage, we have an even more inspirational recipe and one we really love!

With a prep time of around 5 minutes (a bit longer if you are roasting your own beetroot) it’s so quick and easy and will makes a fab starter or light lunch. Karen used already-cooked beetroot which is available everywhere now and very quick, but sometimes we’re feeling extra indulgent and like to roast our own, skin-on, in a low oven with some thyme, sea salt and a splash of rapeseed oil. Peel with gloves (or with your hands inside food bags!) unless you want everyone looking at your fingers for days afterwards.

Take a peek at the full recipe on Lavender and Lovage blog (there’s loads more recipes there too) but for now, here’s our extract reproduced with kind permission from Karen. Pictures are all copyright to Karen too.

Ingredients

Directions

Step 1 Pre-heat the grill to its highest setting. Cut the beetroot into slices, putting 2 of the largest slices to one side. Cut heart shapes out of the 2 large beetroot slices with a biscuit/cookie cutter.
Step 2 Cut the baguette into 6 slices. Cut the Chèvre into 6 slices and place them on top of the slices of bread.
Step 3 Put the rocket leaves on two plates and arrange the beetroot slices over the top of the leaves, leaving the heart shapes to one side for now.
Step 4 Place the Chèvre and bread slices under the grill until the cheese has just started to go soft and runny and has changed colour slightly. Carefully remove the hot Chèvre toasts from the grill pan and arrange them over the rocket leaves and beetroot slices. (Three toasts per person)
Step 5 Drizzle the Chocolate & Vanilla Balsamic vinegar over the salad and finally place the heart shaped beetroot slice on top. Serve immediately with more crusty bread.

Comments 2

  1. AH your blog is up and running now, or is this a new page? I came here as I got a “ping back” but it is LOVELY to see that my recipe is still posted, as the star ingredient was of course the lovely Chocolate Vanilla Balsamic Vinegar!
    Karen

  2. Hi Karen
    Thanks for the comment – yes, this is the new blog! I tried copying everything across from the other but didn’t succeed, so started afresh here! Looks better though, just need more recipes!
    Thanks again for the lovely comments – it’s a lovely combo!
    Mark

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