The weather’s getting hotter, which means we don’t quite fancy tucking into that glorious winter comfort food anymore. Head Chef Damien Rigollet is helping us out by giving us his delicious, yet light, goat’s cheese and heritage beetroot salad recipe. Enjoy!

For the Breaded Goat Cheese:
4 individual goats cheese ( Crottins de Chavignol)
50g of plain flour
2 eggs
5cl of semi skimmed milk
150g of golden breadcrumbs

For the Salad:
150g of medium sized red beetroots
100g of medium sized golden beetroots
100g of medium sized candy beetroots
50g of whole pilled hazelnut
1 Small winter black truffles
1 bunch of baby watercress

1 teaspoon of truffle oil
1 tablespoon of acacia honey
4 tablespoons of grape seed oil
2 tablespoons of balsamic vinegar
2 tablespoons of hazelnut oil
10g of grated winter black truffle


For the Goat Cheese:
Put the flour, eggs, and the bread crumbs each separately in 3 shallow dishes. Horizontally slice in half each goat cheese. Dip each half of goat cheese into the flour, then shake off the excess. Next, run the goat cheese through the egg to coat it lightly and hold the goat cheese over the liquid to let any excess fall back into the bowl. Finally, lay the goat cheese in the bread crumbs, turn it over and press it into the breading to coat. Repeat the process a second time. Lay on a piece of waxed paper

For the Salad:
Cook each variety of beetroots in separate dishes in salty water and add a tablespoon of white wine vinegar for about an hour. Cool them down. Peel the beetroots, slice the beetroot in quarter and leave them in 3 different dishes for now. Put the hazelnut in a roasting tray in the oven for 2 minutes at 200 degrees. Crush them with a rolling pin. Take half of the red beetroots to blitz it in a blender and you get a lovely beetroot puree

For the Dressing:
In a mixing bowl, put the balsamic vinegar, the acacia honey, salt. Whisk while adding the grapes seed oil, the hazelnut oil and finish with truffle oil. Add the grated black truffle.

Cook the goat cheese in the deep fryer for 2 minutes at 160 degrees. Season each variety of beetroot with the dressing. Put a few slices of each variety of beetroot in each plate. Add the crushed hazelnut and the baby watercress on the beetroot. Add a couple of sliced truffles in each plate. Finally add 2 breaded goat cheese in each plate. Finish with the rest of the dressing.

Bon apetit!