Smørrebrød with Goat Cheese, Beetroot, Honey and Walnuts
Goat cheese with beetroot, honey and walnuts © kvalifood.com
Goat cheese and beetroot is a combination that has become popular at modern smørrebrød restaurants in recent years. The creamy goat cheese has a tangy, slightly sharp flavour that suits the earthy sweetness of the beetroot, especially when roasted with balsamic and thyme. The honey ties the two together with its floral sweetness, and the toasted walnuts add crunch and nutty depth. Visually it is one of the more striking smørrebrød, with the deep ruby-red beetroot against the white cheese on the dark rye.
Ingredients
Yields 4 servings
Roasted beetroot
- 2 beetroots, peeled and diced
- 1 tbsp olive oil
- 1 tbsp balsamic vinegar
- salt
- pepper
- fresh thyme
Toasted walnuts
- 50 g walnuts
- 1 tsp honey
- flaky salt
Assembly
- 4 slices dark rye bread
- butter, for the bread
- 150 g creamy goat cheese
- 2 tbsp liquid honey
- fresh thyme
- cress
- coarsely ground black pepper
Directions
Roasted beetroot
Toss the diced beetroot in the oil, balsamic, salt, pepper and thyme. Roast at 400°F (200°C) for 25–30 minutes until tender. Leave to cool.
Toasted walnuts
Toast in a dry pan for 3 minutes. Add the honey and salt.
Assembly
Butter the rye bread. Distribute the goat cheese in dollops. Scatter the roasted beetroot on top. Scatter over the walnuts. Drizzle with honey. Garnish with thyme, cress and pepper.