Dazzlingly pink, rich and creamy, this easy beetroot risotto is made with ... between four warmed plates and crumble over the goats’ cheese and a sprinkle of Parmesan at the table.

Scatter the roasted beetroot on top with the caramelised walnuts and finish each one with a piece of crispy goats’ cheese. Put the breadcrumbs in a shallow dish and mix with the parsley ...

Use any mustard you have to hand and feel free to add fried bacon instead of ... the quartered beetroot and the sliced goats’ cheese. Drizzle the remaining olive oil over the top and season ...

Arrange a selection of warm beetroot on top. Drizzle with extra virgin olive oil and balsamic vinegar. Put a dessert spoonful of goat cheese beside the beetroot. Sprinkle with salt and pepper.

However, the combination that best suits my culinary taste is beetroot, goat's cheese, and rocket ... they become delightful when lightly fried in a pan with butter and honey.

I’ve got a classic combo going on with roasted baby beets and goats cheese. Of course, I’ve added a few tips and a little five per cent magic to take these toasts to the next level.

Add stock and bring to a simmer until beetroot is soft and tender. Season well. Blend in batches and add a little cream to each batch. For the goat cheese, blend all the ingredients together until ...

What kind of goat cheese should I use? The ideal goat cheese for this beet dip will be tangy and flavorful as well as soft enough to crumble, not wet or creamy, Try a goat feta, if you can find it ...

Stir in the cubes of beetroot and cook for a minute ... Return soup to saucepan and gently heat through. Whip the goat cheese together with the cream until smooth and fluffy.

Place whole unpeeled beets in a saucepan with cold water (reserve beet leaves and stalk for ... Garnish with toasted walnuts, and crumbled goat’s cheese. To finish, drizzle with a little ...