Beetroot and goat’s cheese is such a perfect combination - I know it’s been done lots of times by lots of people (see: beetroot and goat cheese pizza!), but it just works so well that it seems a shame to do anything else with the ingredients.
Here’s a super quick way to use the flavour combination - beetroot and goat’s cheese spread! It’s unbelievably easy to make, and only has three ingredients - roasted beetroot, creamy goat’s cheese, and fresh thyme. The goat's cheese tastes great with the beetroot, but also serves to make the spread nice and creamy.
Just throw everything in the blender.
Isn't it just gorgeous?! This colour is totally unedited!
Since we're getting to the end of beetroot season, I found it hard to find raw beetroots in the supermarket (even a big supermarket!) - so I actually used pre-cooked beetroots. I don't mean the pickled kind (although, actually they’d work fine as well - the vinegar flavour mellows a lot when cooked), I mean the kind you get in vacuum-packed plastic. It might not be as ‘from scratch’ as using raw beetroots, but it means you can make this beetroot spread all year round. Plus, the fact that I didn’t have to peel them definitely helped to stop the spread of dark red beetroot juice across my kitchen. Just pop them out of the packet, chop them up, and you can be in clear-up mode just seconds later.
Despite using pre-cooked beetroots, I still roasted them for a while - I like the little crispy bits you get around the edge, I think they have great flavour! Of course, if you’re in a rush, and you’re using pre-cooked beetroot, you can skip the roasting. Or if you’re using raw beetroots, you might need to roast them for a little longer to make sure they’re fully cooked.
Either way, serve it up with some toasted pitta bread or crackers, and you've got yourself a quick and easy lunch.
📖 Printable Recipe
Beetroot and goat's cheese spread
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Print Pin CommentIngredients
- 500 g cooked beetroot or ~3 medium raw beetroots, peeled
- 1 tablespoon oil
- 1 leaves sprig fresh thyme only
- 60 g soft goat’s cheese ~3 tbsp
- Salt
- Black pepper
Instructions
- Cut the beetroot into chunks, and toss in the oil. Spread the chunks out on a baking tray in a single layer, and roast at 190°C (Gas Mark 5 / 375°F) for around 30 minutes, until totally soft in the middle, with slightly crispy outsides. If you're using raw beetroot, you might need to roast it for a little longer.
- Add the roasted beetroot to a high-powered blender, along with the fresh thyme leaves, about two thirds of the goat's cheese, and some salt and pepper. Blend until the mixture reaches your desired consistency.
- Serve topped with the remaining goat's cheese.
Nutritional information is approximate, and will depend on your exact ingredients. Please calculate your own nutritional values if you require accuracy for health reasons.
La Torontoise says
Becca, I made this tonight; taste is great, but the colour became pale, a kind of rosa when I added the cheese. The whiteness of the cheese absorbed the deep red colour of the beetroots. Is there a way I get the intense red on your photos: -) ?
Thank you!!
All the best this weekend!
Becca @ Amuse Your Bouche says
Hmm that's strange, maybe we used different kinds of goat's cheese? I actually added a bit more cheese than I probably needed to because I wanted to get a lovely pink colour rather than a pure red - so maybe just try adding a bit less cheese next time? Glad it tasted nice anyway :)
La Torontoise says
Becca, thank you! The next time I will use my scale.
In fact I did not have a new batery for my scale and did not measure the cheese at all. My cheese was from my local farmer's market -solid and a bit firmer that the creamy versions we usually use for a spread. I thought it might have not been enough, and on top of this, I added two spoons of riccotta - just to make sure the texture is like the one of your picture. texture an dtaste are great, the colur is more on the pinkish side of the spectrum...
The next time I will do it precisely by measuring all ingredients.
I have a mediterranean cultural background: -) my grandmother never uses a scale: -) thought it might work, and it did, but I do care about the deep red color.
Have a good weekend!
Becca @ Amuse Your Bouche says
Maybe there was just too much cheese then :) I never measure anything either unless I'm writing a recipe! Glad it was tasty anyway!
Kavey says
Wow, what lovely colours! Given how much I like the combo of beetroot and goat's cheese, I can imagine this working extremely well!
Jen says
Such a wonderfully simple idea for combining 2 great ingredients. Purple is my favourite colour so I adore beetroot and goats cheese is definitely one of my favourite cheeses, I will be making this very soon :)
Lilinha Espindula says
Yummy, sounds delicious. I like beetroot, but haven't thought about eating it with goat cheese. I shall try it soon x
Becca @ Amuse Your Bouche says
It's the best combination!! :)