Gluten-free roasted beetroot with walnuts and goat's cheese

Gluten-free roasted beetroot with walnuts and goat's cheese: an oven dish with honey, olive oil and nutty depth – savoury and balanced.

At a glance

• Serves 2
• Prep time: 10 min
• Cooking time: 35 min
• Total time: 45 min
• Calories: 410 kcal per serving
• Protein: 12 g
• Fat: 28 g
• Carbs: 22 g

Ingredients

• 3 beetroots
• 50 g goat's cheese (log)
• 2 tbsp olive oil
• 30 g walnuts
• 1 tsp honey
• Salt
• Pepper

Method

You’ll need: oven · frying pan · baking tray · chopping board · knife

1. Preheat the oven to 200 °C (180 °C fan) and line a baking tray with baking paper.
2. Wash the beetroot, peel it if you like and cut it into wedges or rough cubes.
3. Spread the beetroot on the tray, season with olive oil, salt and pepper and mix well.
4. Roast at 200 °C for 30–35 min until the pieces are soft and lightly browned at the edges. Meanwhile, toast the walnuts briefly in a dry frying pan and roughly chop them.
5. Take the roasted beetroot out of the oven and crumble the goat's cheese over it. Scatter over the walnuts and finish with the honey.
6. Serve straight away, ideally still warm. A green salad or some gluten-free bread goes well with it.

Good to know

Sometimes it's the simple oven dishes that deliver the most. Warm, earthy, slightly sweet and just right for days when things can be easy.

Swaps

Goat's cheese → sheep's milk feta (also provides protein and calcium). Walnuts → pecans (milder flavour, also contain unsaturated fatty acids). Honey → date syrup (unrefined sweetness, also contains minerals). Olive oil → avocado oil (heat-stable, with monounsaturated fatty acids).

Allergens

Contains milk and walnuts (tree nuts). Fine for children if the nuts are chopped to suit their age; no honey for babies under one year old. In pregnancy, use rindless soft goat's cheese made from pasteurised milk.