Almond-rolled Goats' Cheese


Ingredients For the beetroot
  • 250g/10½oz fresh beetroot

  • salt and freshly ground black pepper

  • 75ml/3fl oz olive oil

  • 1 tbsp balsamic vinegar

For the goats' cheese
  • vegetable oil, for deep frying

  • 200g/7oz soft goats' cheese

  • 75g/3oz plain flour

  • 200g/7oz flaked almonds

For the dressing
  • 200g/7oz fresh basil leaves

  • 75g/3oz smoked almonds

  • 1 garlic clove

  • 100g/3½oz parmesan cheese

  • 100ml/3½fl oz olive oil

  • small handful watercress, to serve


Watercress Comes Into Season In April, When Its Peppery Flavour Will Work In Contrast To The Rich Goats’ Cheese.

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