Summer rarebit

Goat’s cheese, cider and grated beetroot take this classic Welsh version of cheese on toast to the next level

  • Prep:10 mins
    Cook:10 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 465
  • fat 14g
  • saturates 8g
  • carbs 59g
  • sugars 7g
  • fibre 4g
  • protein 23g
  • salt 2.4g


  • 150g pack soft goat's cheese (or vegetarian alternative)
  • 1 tbsp Dijon mustard
  • 50ml cider
  • 6 spring onions, sliced
  • 1 egg
  • 400g sourdough bread, thickly sliced
  • 1 raw beetroot (about 140g), peeled
  • ½ small pack dill, chopped
  • juice 1 lemon
  • watercress, to serve


  1. Heat grill to medium. In a large bowl, beat together the cheese, mustard, cider, spring onions and egg until combined, and set aside.

  2. Place the slices of bread on a large baking tray and pop under the grill for a few moments to toast on one side. Turn over and spoon the goat’s cheese mixture onto the untoasted side. Put back under the grill for 8-10 mins or until golden.

  3. Chop the beetroot into large chunks and coarsely grate or blitz in a small food processor. Add half the chopped dill and the lemon juice, and stir to combine.

  4. Serve the rarebits topped with a spoonful of the beetroot and the remaining chopped dill scattered over and watercress on the side.

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