Goat’s cheese & pickled beetroot

Goat’s cheese & pickled beetroot

By
From
Melts
Makes
1
Prep
10 mins
Cooking time
6 mins
Photographer
Jaqui Melville

Try pickling the beetroot yourself for the best flavour, otherwise simply use one from a jar. To make a quick pickle, cook the beetroot in a small saucepan of boiling water until tender, then drain, cool and slice. Mix 3 tablespoons of rice vinegar with 1 tablespoon of maple syrup or honey in a small bowl. Add the beetroot and drown it in the vinegar mix for 10 minutes. Boom . . . You have a pickle! Goat’s cheese loves beetroot and this melted sandwich is a good example.

Ingredients

Quantity Ingredient
1 tablespoon butter, room temperature
1 teaspoon thyme leaves
2 slices white sourdough bread
3 tablespoons soft goat’s cheese
1 medium pickled beetroot, sliced
small handful rocket
sea salt and freshly ground
black pepper

Method

  1. In a small bowl, mix the butter with the thyme leaves. Spread the thyme butter on one side of both slices of bread and place the bread butter-side down.
  2. Spread the goat’s cheese on one slice of the bread, top with the pickled beetroot and add the rocket. Season well with salt and pepper, then close the sandwich with the other slice of bread, butter side face up.
  3. Heat a heavy-based frying pan over a medium heat and cook the sandwich for 3 minutes on each side, gently pressing down on it with a spatula to help it crisp up. You can also cook the sandwich in a toasted sandwich maker or panini press if you prefer. Slice in half and serve.

Best bread:

  • white sourdough
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