Baked goat’s cheese with beetroot, honey & thyme

This veggie main can be prepared ahead – giving you more time to relax with your guests

  • Prep:20 mins
    Cook:20 mins
    Ready in 30 mins
  • Serves 2
  • Easy

Nutrition per serving

  • Calories 672
  • Carbohydrate 53
  • Fat 40
  • Fiber 3
  • Protein 29
  • Saturated Fat 14
  • Sodium 2.63
  • Sugar 14


  • 2 eggs, beaten
  • 100g breadcrumbs, use Japanese panko crumbs if you can find them
  • 2 x 100g soft rindless mild goat's cheese
  • 1 tbsp olive oil
  • 2 homecooked beetroot, peeled
  • 1 tbsp olive oil
  • 2 small thyme sprigs
  • small bunch thyme, leaves removed
  • 2 tsp red wine vinegar
  • 2 tsp honey
  • 2 tbsp olive oil


  1. Heat oven to 220C/fan 200C/gas 7. Make the dressing: mash the thyme leaves with a pinch of salt using a mortar and pestle, stir in the other dressing ingredients, then set aside.

  2. Tip the egg and breadcrumbs into separate shallow dishes. Dip the cheeses into the egg, then roll in the breadcrumbs. repeat so they are completely coated. Put the cheeses on an oiled baking tray, then drizzle a little oil over. Bake for 10 mins until they are golden.

  3. While the cheese cooks, finely slice the beetroot, then arrange on plates. When the cheese is cooked, place on top of the beetroot and top with thyme sprigs. Drizzle the dressing over the beetroot and serve.