Happy Tuesday guys! Recipe of the day is Baked Beetroot Goat Cheese Croquettes – delicious beet and goat cheese balls, coated in crunchy walnuts and baked to perfection. 🙂
The beetroot croquettes are delicious in salads, wraps and on their own. You can store them in the fridge for 2-3 days and enjoy them cold or warm.
Also, they’re just perfect for a picnic, now we finally enjoy some Spring sunshine. 🙂
What you need:
- beetroot
- goat cheese
- walnuts
- garlic
- an egg
- olive oil
- salt and pepper
Here’s how to make these lovely Baked Beetroot Goat Cheese Croquettes
Ingredients:
- 2 large beetroots, peeled and cut in pieces
- 3 garlic cloves, peeled
- 150g goat cheese
- 1 egg, beaten
- 100g walnuts, thinly chopped
- 2-3tbsp olive oil
- salt and pepper
Preparation:
- Preheat the oven to 200°C.
- In a baking tray arrange the beetroot pieces, garlic and drizzle a bit of olive oil. Bake in the oven for about 25 minutes or until ready. Leave to cool.
- Once the beetroot is cool, place in a bowl and blend until smooth. Add the egg and goat cheese, seasoning and the remaining of the olive oil. Mix well and shape the croquettes.
- Spread the chopped walnuts on a shallow plate and cover each croquette generously with them.
- Arrange on a baking tray covered with baking parchment and cook in the oven for about 25 minutes, turning them halfway.
- Serve with your favourite dip warm or cold.
Enjoy!
I hope you guys love this recipe as much as we did. Stay tuned for more quick, easy and tasty seasonal recipes coming soon.
As always, I’ve got a long list of new recipes to try and test, I just need to find the time.
The last couple of week were quite busy as the kids had their Spring break but now that they’re back to school, I hope I’ll get back to sharing my fav recipe on here.
Meanwhile have a tasty Tuesday and stay safe. xx
