For the onion and beetroot bake:
- 6 small beetroot, peeled and quartered
- 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
For the crispy goat’s cheese:
- 120g plain flour
- 2 eggs
- 120g breadcrumbs
- 2 x 150g goat’s cheese log, sliced into 2cm rounds, chilled
- Rapeseed or vegetable oil, for frying
- Preheat the oven to 180˚C/160˚C fan/gas mark 4.
- 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.
- Meanwhile, set three shallow bowls on a work surface. Place the flour in one and season with salt and pepper. Beat the eggs in the second bowl and place the breadcrumbs in the third.
- One by one, dredge the goat’s cheese rounds first in the flour, then in the egg, and finally in the breadcrumbs. Set aside.
- Heat a large pan over a medium-high heat with just enough oil to cover the bottom. Cook the goat’s cheese rounds for around two minutes per side until deep golden brown. Transfer to a paper-towel-lined plate to drain briefly.
- Divide the roasted vegetables between plates and serve with the crispy goat’s cheese.
Per serving: 780kcals, 41.5g fat (21.3g saturated), 67g carbs, 18g sugars, 36g protein, 6.7g fibre, 0.668g sodium
TOP TIP: The onion and beetroot bake is also perfect as a side dish for chicken, lamb or pork.