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Goats Cheese and Beetroot

The acidity in the goats cheese is surprising and balances well with the Sauvignon Blanc

Really simple and really tasty!  I like a goaty goat but you can go with a creamier more subtle cheese if you like.

Goats cheese and Beetroot

Recipe

  • INGREDIENTS
  • Goats cheese – I like the Chavroux which comes in a log from Waitrose.
  • 1 whole pickled baby beetroot – from a jar is fine.
  • Multigrain bread – sliced
  • Cress to garnish – could use chives
  • Cracked black pepper
  • Take 2 slices of bread, remove the crusts, toast until golden and crispy and cut into 3cm Squares whilst still warm.
  • Finely dice the beetroot and let the juice drain off so it doesn’t bleed on your cheese.
  • Slice your goats cheese log into 5mm slices.
  • Take a square of toast, add a slice of cheese, a mini-mountain go beetroot on the cheese.  Top with a couple of heads of cress and a twist of black pepper.
  • Grab your Sauvignon Blanc and get stuck in.

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