Whipped Goat Cheese with Beetroot and Herb Garden Salad
A vibrant and elegant starter that combines creamy whipped goat cheese with earthy beets and a fresh herb salad, dressed with a walnut-honey vinaigrette.
- Total25 min
- DifficultyEasy
- Servings4
This dish celebrates the best of British produce: sweet, colorful beets, soft goat cheese, and a medley of garden herbs. The whipped cheese is light and airy, a perfect contrast to the earthy vegetables and crunchy toasted nuts.
Serve it as a show-stopping starter on a sharing board or as an elegant first course on individual plates. The combination of textures and flavors—creamy, tangy, sweet, and nutty—makes it a memorable dish for any occasion.
Ingredients
Servings
Converted amounts are rounded.
Method
- In a bowl, combine the goat cheese, cream cheese, 1 tablespoon of olive oil, and a pinch of salt. Beat with an electric mixer until smooth and fluffy. Refrigerate for up to 24 hours.
- Peel the raw beetroot and slice it as thinly as possible using a mandoline. Toss the slices with 1 tablespoon of olive oil and a little salt and pepper.
- Cut the cooked beetroots into 1cm cubes. Pick the leaves from the herbs; if using chives, cut them into 3cm lengths.
- In a small bowl, whisk together the walnut oil, white wine vinegar, honey, and some seasoning to make the dressing.
- To serve, arrange the raw beetroot slices in an overlapping circle on a large sharing board or platter, or divide them among 4 starter plates, making a rough circle on one side of each plate.
- Place a quenelle or scoop of the goat cheese mixture on each beetroot circle, or pile it on top of the beets on the sharing board.
- In a separate bowl, toss the cooked beet cubes, chopped hazelnuts, and herb leaves with the walnut dressing.
- Add the dressed beet mixture to the plates or board, alongside the cheese and beets. Serve with freshly toasted bread on the side.
💡 Tips
- For a smoother texture, ensure the goat cheese and cream cheese are at room temperature before beating.
- If you don't have a mandoline, use a sharp knife to slice the raw beetroot as thinly as possible.
- The whipped cheese can be made a day ahead and kept refrigerated.
Inspired by a recipe from Olive Magazine