Beetroot and goats cheese stack

Goats' cheese and beetroot combine to stylish effect in Alan Coxon's recipe for an eye-catching and flavourful vegetarian dish
By Alan Coxon
Beetroot and goats cheese stack
  • Rating:
  • Serves: 2
  • Cook Time: 1 hour 10 minutes
  • Prep Time: 30 minutes
  • Effort: medium



  • 2 large raw beetroot
  • olive oil, for drizzling
  • salt, and freshly ground pepper
  • 4 tsp thyme
  • 350 g goats' cheese, sliced
  • 2 tbsp nigella seeds
  • 2 tbsp caraway seeds
  • 4 tbsp fennel seeds
  • 2 tbsp dill seeds
  • mixed salad leaves, to serve
  • balsamic vinegar, for drizzling

For the red onion marmalade:

  • 55 g butter
  • 450 g red onions, finely sliced
  • 3 clove garlic, hopped
  • 100 g brown sugar
  • 2 tbsp red wine
  • 2 tbsp red wine vinegar
  • 1 jalapeño pepper
  • salt, and freshly ground pepper


1. Preheat the oven to 170°C/gas 3.

2. Place the beetroot in a roasting tray and drizzle with olive oil. Season with salt, freshly ground pepper and thyme.

3. Roast the beetroot for 45-50 minutes until tender.

4. Cool, peel and slice and set aside.

5. Meanwhile, make the red onion marmalade. Melt the butter in a heavy-based saucepan.

6. Add in the red onion and fry gently for 2 minutes. Add in the garlic and fry gently for 5 more minutes.

7. Add in the brown sugar, red wine, red wine vinegar and jalapeno pepper. Cover and cook over a very low heat, stirring now and then, for 15-20 minutes until the mixture has a marmalade consistency. Set aside.

8. Place the goats' cheese, black onion seeds, caraway seeds, fennel seeds and dill seeds in a bowl, mixing well. Season with salt and freshly ground pepper.

9. Preheat the oven to 180°C/gas 4.

10. Lightly grease a 7.5x10cm ring and place it on a baking sheet. Place a layer of roasted beetroot in the bottom of the ring and top with a layer of goats' cheese.

11. Continue the layering process, finishing with a layer of goats' cheese.

12. Drizzle with olive oil, season with salt and freshly ground pepper and bake in the oven for 15-20 minutes.

13. Unmould the stack, spoon the red onion marmalade over the stack and serve with fresh seasonal leaves and a drizzle of olive oil and balsamic vinegar.

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