Smørrebrød with Goat Cheese, Beetroot, Honey and Walnuts

Name: Smørrebrød with Goat Cheese, Beetroot, Honey and Walnuts
Prep time: 15 min
Total time: 1 h

February 12, 2011

Prep 15 min Total 1 hr

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.

Goat cheese with beetroot, honey and walnuts assembly © kvalifood.com

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.