Spelt & wild mushroom risotto
This autumnal risotto has a wonderful nutty flavour and is low in fat too
Marinated beetroot with grilled goat's cheese
- Preparation and cooking time
- Prep:
- Cook:
- Plus marinating
- Easy
- Serves 4
Skip to ingredients
- 6 tbsp olive oilplus extra for greasing
- 3 tbsp red wine vinegar
- 1 tsp sugar
- 1 tsp thyme leaves
- 4 raw beetrootpeeled and very thinly sliced on a mandoline or with a food processor slicing attachment
- 2 x 100g vegetarian goat's cheeserounds with rind, halved horizontally
- 4 handfuls rocket
Nutrition: per serving
- kcal293
- fat25g
- saturates8g
- carbs10g
- sugars9g
- fibre2g
- protein9g
- salt0.77glow
Method
step 1
Mix the oil, vinegar, sugar and thyme in a shallow dish and season well. Add the sliced beetroot and marinate for at least 1 hr or overnight, if you like.
step 2
Heat grill to high. Season the goat’s cheese slices, then place on an oiled baking tray and grill for 2-3 mins until golden and melting.
step 3
Lift out the beetroot, reserving the marinade, and divide between 4 plates. Top with the rocket, a round of goat’s cheese and a little more rocket. Drizzle with the marinade and serve.
