2 red onions, each peeled and cut into six wedges
2 tbsp balsamic vinegar
2 tbsp olive oil
1 tbsp fresh thyme or rosemary
Salt and black pepper
120 g plain flour
120 g breadcrumbs
2 g goat's cheese log, sliced into 2cm rounds, chilled for at least once hour
Rapeseed or vegetable oil, for frying
1 Preheat the oven to 180˚C/160˚C fan/gas mark 4.
2 Place the beetroot and red onion into an ovenproof dish and drizzle with the balsamic vinegar and olive oil. Sprinkle over the fresh thyme or rosemary and season well with salt and black pepper. Place in the oven to roast for 45 minutes.
3 Meanwhile, set three shallow bowls on a work surface. Place the flour in one and season with salt and pepper. Beat the eggs together in the second bowl and place the breadcrumbs in the third.
4 One by one, dredge the goat’s cheese rounds first in the flour, then in the egg, and finally in the breadcrumbs, placing each one aside on a plate when coated.
5 Heat a large pan over a medium-high heat with just enough oil to cover the bottom. When the oil is hot, cook the goat’s cheese rounds for around two minutes per side until deep golden brown. Transfer to a plate lined with kitchen paper to drain briefly.
6 Divide the roasted vegetables between plates and serve with the crispy goat’s cheese.