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Goats cheese with Beetroot & Red Onion Chutney

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Goats cheese with Beetroot & Red Onion Chutney


2 whole goats’ cheese rounds (approximately 2.5 oz per portion) 

4oz watercress or mixed leaf salad 

sourdough bread 

¼ cup Mackays Sweet Beetroot & Red Onion Chutney 

Made with
Sweet Beetroot & Red Onion Chutney


  1. Pre-heat the oven to 190c (170c fan-assisted/Gas Mark 5) 
  2. Place the goats’ cheese on a non-stick oven tray and place on a middle shelf in the oven. 
  3. Whilst the cheese is baking, in a non-stick pan, slowly warm through the Mackays Sweet Beetroot & Red Onion Chutney. 
  4. Bake for approximately 20 minutes, or until the cheese starts to melt. 
  5. Once the cheese is ready, carefully transfer to a serving plate. 
  6. Serve with thick slices of crusty sourdough bread, and a leafy salad.

Time: 25 minutes

Makes: 2

Difficulty: Easy

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