Beetroot and Goats Cheese Bruschette

This really isn’t a recipe just a way of putting some great ingredients together.

Roasting the beetroot takes longer but intensifies the flavour and when married with goats cheese the earthy tones and sweetness shine through.

The un-recipe’s inception starts mid Spring when I sow beetroot seeds, either direct or in a tray of potting compost, I transplant the seedings after they have grown their first two true leaves. Give them a good watering in, and pretty much leave them to their own devices.

I grow a variety of types – from Choggia with its pink and white concentric circles, Burpees Golden, Bulls Blood and Bolardy. All for colour on my plate. And come early summer they make a pretty edging plant with their deep red or green upright stems and leaves.

You can pick them as adolescent young when they aren’t much bigger than a golf ball – lightly steam them and eat them with a light vinaigrette, or pop them into a salad.

Or you can pick them when the fill out into middle age and are tennis ball sized and the leaves are still bright and glossy. Cut the stems off about an inch or so from the top but don’t trim the roots, wash the soil off and wrap the beetroot in tin foil and bake them for an hour or two on a low to medium oven until they are soft.

You unwrap your treasure and gently peel the skin off – it’s very fine and comes away easily. Cut it into 1/3 or 1/2 inch slices. Take it easy beetroot juice stains everything in sight!

While the oven is still hot, slice the goats cheese into rounds and place it on an oven proof plate and pop them in the oven for a couple of minutes – just enough to warm through, to soften it, but not too much so that it is a melted cheesy goo.

As the goats cheese is warming through, place a slice of beetroot on top of a piece of lightly toasted bread – maybe a baguette or perhaps (and if you are clever) some of your home-made rolls.

Top the beetroot with a slice of warmed goats cheese, add a teeny drizzle of olive oil (a few drops and no more) finish with a twist of back pepper.

You can eat your un-recipe with a knife and fork or maybe if no one is looking just pop it into your mouth.

Perfect for a starter, a light lunch, or just because you have picked some fresh beetroot that morning.

Don’t discard the stems and leaves – wash and chop them, steam them and serve them with a pat of butter some salt and pepper as a side dish, stir fry with ginger and garlic, add them to an omlette, mix them into a dal towards the end of cooking or maybe even make a Sag and Beetroot Bahji

Bon appetit!

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66 thoughts on “Beetroot and Goats Cheese Bruschette

  1. As a child, we grew beets until they were tough and stringy, then boiled them until they were soft; I always hated them! I never grew them. Then, I stopped in to visit my folks one evening. Mom was at work, Dad was cooking. He had pulled young beets and steamed them with greens attached. He served me some with a pat of butter. Delicious! Your un-recipe reminds me of that.It maintains the integrity of the vegetable…in looks and flavor. Sounds wonderful! Thank you, Claire!

    • Food memories are so strong aren’t they Cindy! My partner still won’t go anywhere near them as a result of pickled beetroot eaten as a child. It’s a shame as they grow well and make a great meal, oh well more for me!

    • My best friend does as well, my partner on the other hand can’t stand beetroot and get’s fed up of lazy restaurants where the veggie option always seems to involve warmed goats cheese and something. A lack of imagination is kind of criminal in a kitchen! Hope your friends enjoys it!

  2. I did not know there were so many varieties of beetroot! Your bruschette is cut so beautifully. I love a good beetroot bhaji, but I feel that in western and european preparations, the flavour of the beetroot remains intact…Indian cooking can sometimes overpower natural flavours with spices.

  3. We’re growing beetroot again this year (we didn’t get any last year!). I adore them roasted, and we’ll often peel them while they’re hot (I wear disposable gloves) and then blitz them into a dip, Your combination with goats cheese sounds like a very find alternative!

    • The gloves sound a good idea! Love beetroot in a dip – I’ve made (and blogged about) the classic Australian Market Beetroot dip – a real party favourite around here :) But I definietly recommend the goats cheese !

  4. I love beetroot – especially as a soup made with celariac. Yum.

    Your beetroot open sandwich looks good though. I like plenty of black pepper with it.

  5. I love the last photo, Claire! The perfect bite! I have not grown beets with much success, but I think I transplant them too early. I’m not good at waiting, and you’ve given me a good tip for waiting until two leaves have appeared. I need a little gardening patience! I love beets and goat cheese in salads, so this must be wonderful! :-) Debra

    • Thank you Shimon, sometimes (as I’m sure you appreciate) getting decent images can be tricky – the light, things in the way, the wind (we nearly alwasy have wind on the coast). So thank you!

  6. I’m crazy about roasted beets served with about anything. This week we had salad with them and feta…so yummy. Used to, my hubby wouldn’t eat beets but roasting them has changed that.

    • Your salad of beetroot and feta sounds delicious Linda. And you have done well converting your husband, something I haven’t achieved – even when I’ve used them in curries! Ah well, more for me :)

  7. Look at the beautiful beets you’re growing! Ours are getting closer to coming out of the ground – though I grow only goldens in my tiny garden. Lovely photos and there’s nothing better than goat’s cheese + beets.

    • The golden beetroot are delicious and pretty aren’t they, they are a fairly new discovery to me, and I have to say I’m hooked, in fact I’m pickling some this morning ! But now I’m wondering how you prepare yours

  8. I always roast my beets–and am storing them up until it is cool enough to do so again! In the meantime, I had a great restaurant salad with red and gold beet slices around arugula with a goat cheese mouse and balsamic vinaigrette dressing.

    • The meal sounds delicious, a perfect summer meal full of flavour, how lovely for you! In fact I think I might have to try and recreate something like it – but maybe without the mousse.
      Hope it cools down a bit for you Inger!

  9. this looks scrumptious. I never ate beet root till a couple of years ago and am now a big fan. Unfortunately, this year, so are the deer so I’m having to buy some from the local market. And that’s okay too. I find lately that I am experimenting a lot with textures as I cook and becoming more creative. So far, everything has been edible so that’s good too and encourages me to stay on this path of cooking by taste and texture.

  10. well i do have beetroot in my garden! but no goats cheese however just looking at this was enough. a perfect tasty lunch. And that shot of the perfect selection of tastes on the fork was super.. morning claire.. c

  11. Really? I guess I’ve been living in the wrong place. I’ve never had a beet with cheese. Usually I pickle mine, but I’ll have to try this. Sometimes I throw boiled eggs in the brine. As you say…beet juice discolors everything, so I get pink eggs.

  12. Hi Claire! I like the colour of beet root leaves but I never know how to cook them. Now you gave me a lot of new ideas, I must try! It is Chioggia (read something like keoja) by the way, a nice place near Venice, where I live. Quite famous to grow beet root for sugar factories.

    • Thank you, and thanks for popping in :) It’s one of those recipe where if you have the oven on, it just makes great sense to pop a couple of beetroot in at the same time – a bit of a binus really :) Hope you like it!

  13. Pingback: Search engines, post titles, a washing machine and big banana conundrum | Promenade Plantings

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