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Nutrition: per serving

  • kcal465
  • fat14g
  • saturates8g
  • carbs59g
  • sugars7g
  • fibre4g
  • protein23g
  • salt2.4g

Method

  • step 1

    Heat grill to medium. In a large bowl, beat together the cheese, mustard, cider, spring onions and egg until combined, and set aside.

  • step 2

    Place the slices of bread on a large baking tray and pop under the grill for a few moments to toast on one side. Turn over and spoon the goat’s cheese mixture onto the untoasted side. Put back under the grill for 8-10 mins or until golden.

  • step 3

    Chop the beetroot into large chunks and coarsely grate or blitz in a small food processor. Add half the chopped dill and the lemon juice, and stir to combine.

  • step 4

    Serve the rarebits topped with a spoonful of the beetroot and the remaining chopped dill scattered over and watercress on the side.

Recipe from Good Food magazine, July 2015

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A star rating of 5 out of 5.2 ratings

niftypixie

question

What kind of goats cheese would you recommend for this recipe?

lulu_grimes avatar
lulu_grimes

Hi, Any soft goat's cheese will work for this, try the soft, fresh style that comes in a log shape and has no rind. I hope this helps. Lulu

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