Winter Beetroot Skewers with Goat's Cheese and Orange-Yogurt Dip
Warm winter bites to pull straight off the skewer: beetroot meets savoury goat's cheese, served with a fresh orange-yogurt dip with toasted walnuts. The skewers can be prepared the day before and only need a short chill before serving.
By yumbelo · 8 servings · 35 minutes
Ingredients
- 500 g Beetroot, pre-cooked (vacuum-packed)
- 200 g Fresh goat's cheese
- 1 pc Orange (organic)
- 1 bunch Thyme
- 3 tbsp Olive oil
- 1 tbsp Apple cider vinegar
- 1 tsp Salt
- 1 pinch Pepper
- 250 g Plain yogurt
- 1 tbsp Honey
- 50 g Walnut kernels
- 1 bunch Chives
- 24 pc Wooden skewers
Method
- Drain the beetroot, pat dry with kitchen paper and cut into cubes of about 2 cm.
- Cut the fresh goat's cheese into cubes of the same size. Pluck the thyme leaves from the stems.
- Wash the orange well in hot water, finely grate the zest and squeeze the fruit. Set the juice aside for the dip.
- For the marinade, whisk 3 tbsp olive oil with apple cider vinegar, orange zest, salt and pepper, and toss the beetroot cubes in it.
- Thread the beetroot cubes and goat's cheese cubes alternately onto the wooden skewers and sprinkle with a little thyme.
- For the dip, stir the yogurt smooth with 2 tbsp orange juice, the honey, some orange zest and a pinch of salt.
- Toast the walnuts in a dry pan over medium heat for 3 to 4 minutes, until fragrant, then chop coarsely.
- Finely slice the chives, stir them into the dip and chill the skewers until serving.
- Just before serving, arrange the skewers on a platter, sprinkle with walnuts and chives, and serve the dip alongside.