Goats Cheese and Blue Cheese Bon Bons with Honey Roasted Beetroot Salad

Tue, 1 April 2025

GOATS CHEESE & BLUE CHEESE BON BONS WITH HONEY ROASTED BEETROOT SALAD

 

Serves: 5 as starter / 4 as light lunch

Makes: 20 bon bons

Prep time: 30 minutes

Cook time: 25 minutes

 

INGREDIENTS

For the Bon Bons:

• 250g soft goats cheese

• 100g blue cheese

• 200g breadcrumbs

• 4 eggs, beaten

• Vegetable oil for frying

For the Hot Honey:

• 100ml honey

• 1 pinch chilli flakes

For the Roasted Beetroot:

• 400g cooked vacuum-packed beetroot, diced

• 2 tbsp honey

• 4 sprigs fresh thyme

• 100g walnuts

For the Citrus Dressing:

• Juice of ½ lemon

• Juice of ½ orange

• 1 tsp honey

• 1 tsp Dijon mustard

• 6 tbsp olive oil

• 1 garlic clove, microplaned

• Salt and pepper to taste

To Serve:

• 250g local mixed salad leaves

 

METHOD

1. Bon Bons:

• Mix goats cheese and blue cheese in a bowl until well combined

• Shape into 20 small balls (about 2-3cm diameter). Place on a lined tray and freeze for 15 minutes to firm up. Set up a breading station: flour, beaten eggs, and breadcrumbs

• Double-crumb each ball by dipping in flour, egg, breadcrumbs, then egg and breadcrumbs again. Chill until ready to fry

2. Hot Honey:

• Gently warm honey in a small pan. Add chilli flakes and let infuse. Set aside to cool

3. Roasted Beetroot:

• Preheat oven to 180°C fan. Place diced beetroot on a lined baking tray. Drizzle with honey and scatter thyme leaves. Roast for 15-20 minutes until edges are caramelized. Toast walnuts on a separate tray for 8-10 minutes until golden

4. Citrus Dressing:

• Combine citrus juices, honey, and Dijon in a bowl. Gradually whisk in olive oil to emulsify. Add grated garlic. Season to taste

5. Assembly:

• Deep fry bon bons at 180°C for 2-3 minutes until golden

• Arrange salad leaves on plates. Add roasted beetroot and toasted walnuts. Place 4-5 hot bon bons per plate. Drizzle with citrus dressing and hot honey. Serve immediately

Chef's Tips:

• Ensure cheese balls are well-chilled before frying for best results

• Can be prepared ahead up to the breading stage

• Adjust chilli in hot honey to taste

• Use a mix of different local leaves for texture and flavor variety