Co-funded by the Creative Europe Programme of the European Union


Ingredients for 4

  • 3-4 medium floury potatoes (e.g. Rooster) (approximately 600g)
  • 125g (log) goat's cheese
  • 500g red beetroot, pre-cooked
  • 1 to 2 tablesp. Rapeseed or olive oil
  • Zest of ½ lemon
  • Handful of basil leaves
  • Salt and freshly ground black pepper
Cooking time: 45 MIN
  1. Wash the potatoes and boil whole until tender.
  2. In the meantime, cut the goat's cheese into ½ cm slices. Cut the beetroot into 1 cm cubes or use a cut-out punch to form balls.
  3. Drain the potatoes and cut into ½ cm slices.
  4. Take a hot grill pan and rub it with a little oil. Grill the potato slices on both sides for 1 to 2 minutes until you have a brown grill pattern.
  5. Remove from the pan and cover with a slice of goat cheese. Sprinkle lemon zest on top and top with a ball of beetroot. Season with freshly ground pepper and a little salt and garnish with a basil leaf.

Note: With the remaining beetroot you can make a healthy smoothie or soup as an extra appetizer.

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