Beetroot and Walnut Bruschetta

Cook time 30 minutes
Servings 2


2 tbsp Extra Virgin Olive Oil
100g walnuts, toasted
1 clove garlic
Pinch salt
Pinch chilli flakes
½ lemon, zested
1 tbsp pecorino, grated
100g goat’s cheese
1 bunch small beetroot or 2 medium beetroot, cubed
Olive oil
2 tsp good quality balsamic
2 slices of sourdough

Beetroot and Walnut Bruschetta


Preheat the oven to 180°C.

Place the beetroot on a lined baking tray and lightly coat with olive oil and salt. Cook in the oven for 15-20 mins or until tender. Allow to cool. Once cooled cut the beetroots in half and dress them with balsamic vinegar, olive oil, salt and pepper.

Crush the garlic in a mortar and pestle with a pinch of salt. Add chilli and zest of half a lemon and crush again. Add the walnuts and grind until a sticky paste forms. Grate pecorino cheese into the mortar, add a little olive oil and combine with the paste.

Drizzle olive oil on both sides of the slices of sourdough and toast on a grill pan to get grill marks on each side.

Top the toast with the walnut paste, dressed beetroots and goats cheese.