Beetroot, Blue Cheese Spelt – Real Easy Gourmet Recipe



It is a simple dish, but its flavours and textures are the heroes. The earthy sweet beetroot partners with salty blue cheese extraordinarily well.

Pearled spelt is a grain that can be used a lot like pearl barley or bulgur.

This recipe requires less than 30 mins Preparation time, 30 mins to 1 hour  Cooking time, Serves 4.



  • 100g/3½oz blue cheese, such as gorgonzola or creamy Irish blue cheese, crumbled
  • 200g/7oz #ad pearled spelt
  • 3 tbsp live plain #ad yoghurt
  • 300g/10½oz vacuum-packed beetroot, steamed, ready-to-eat and chopped into small chunks
  • 20g/¾oz fresh dill, finely chopped, plus a few sprigs to garnish
  • 1 lemon, juice only
  • 1 tbsp extra virgin olive oil
  • handful walnuts, roughly chopped and toasted
  • salt and freshly ground black pepper



  • Cook the spelt according to the packet instructions. It usually needs to be boiled for just under 30 minutes, or until tender. Drain and set aside.
  • Place the beetroot in a bowl. Mix the spelt with the beetroot, then add the yoghurt, dill, lemon juice and oil. Season with about 15 twists of a pepper mill and add salt to taste.
  • Toss the walnuts and blue cheese over the spelt and garnish with a few dill sprigs.


*Recipe Tips

The spelt keeps very well in the fridge for 2–3 days – the longer you keep it, the more intense the colour will become.


Lentils, Goats Cheese with Caramelized Walnuts – Popular Gourmet Recipe



Sweet, tangy and earthy flavors combine in this delicious vegetarian lentil stew.

Walnuts add texture and crunch to this dish. Pair them with goats’ cheese and a drizzle of olive oil.

This recipe requires less than 30 mins Preparation time, 30 mins to 1 hour Cooking time, Serves 4.



  • 100g/3½oz soft goats’ cheese #ad
  • 2 tbsp olive oil
  • 1 onion, finely chopped
  • 1 carrot, peeled and finely chopped
  • 1 celery stalk, finely chopped
  • 1 garlic clove, crushed
  • 1 bay leaf
  • few sprigs oregano
  • 300g/10½ oz Spanish pardina lentils or other green lentils
  • 600ml/20fl oz fresh vegetable stock
  • 2 ripe vine tomatoes, skins removed and chopped
  • 75g/2½oz caster sugar
  • handful shelled walnuts #ad


For the dressing

  • 3 tbsp olive oil
  • 1 tbsp sherry vinegar
  • ½ tsp finely chopped chives
  • ½ tsp finely chopped mint



  • Heat the olive oil in a sauté pan over a medium-low heat and gently fry the onion, carrot and celery for 15 minutes, or until soft. Add the garlic and fry for another minute, then add the bay leaf, oregano and lentils. Pour in the stock and add the tomatoes. Bring to the boil, then cover and simmer for 30–35 minutes, or until the lentils are starting to break down and make a lovely thick sauce.
  • Meanwhile, line a baking tray with baking paper. Put the sugar in a pan with 2 tablespoons of water and dissolve over a low heat. Bring to the boil and cook for 4–5 minutes, or until you have a golden-brown caramel, then add the walnuts and mix together to coat. Tip the walnuts onto the prepared tray and leave to cool.
  • To make the dressing, mix the ingredients together in a bowl.
  • To serve, spoon the lentils into four warmed bowls, add a scoop of goats’ cheese #ad to each bowl, then top with the caramelised walnuts and some dressing.


How to make Watercress Risotto with Goats Cheese, enjoy springtime – Popular and Easy Gourmet Recipes


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Enjoy springtime treatment in a bowl with a vibrant watercress risotto with a goat cheese and hazelnut topping that complements the earthy flavors of the watercress


The recipe requires 15 minutes preparation time, 45 minutes cooking time, and serves .4




  • 120g soft goats cheese
  • 70g parmesan or vegetarian alternative, finely grated
  • 200g watercress
  • 1 small bunch of basil
  • 2 tbsp olive oil, plus extra for drizzling
  • 1 tbsp butter
  • 1 onion, finely chopped
  • 1 garlic clove, crushed
  • 400g risotto rice
  • 150ml white wine
  • 4 litres hot vegetable or chicken stock
  • ½ lemon, zested
  • 50g hazelnuts, toasted and chopped






  • Blitz most of the watercress in a food processor with the basil and 1 tbsp of the olive oil until you have a smooth purée. Set aside.



  • Heat the remaining oil and the butter in a large saucepan over a medium heat. Add the onion and a pinch of salt and cook on a low heat for 15 mins or until softened. Stir through the garlic and cook for 1 min. Add the rice and fry for 2 mins. Pour in the wine, simmer and reduce by half. Add half the stock and bring to a rapid simmer, stirring until the stock is absorbed. Once absorbed, add a ladleful of stock at a time and cook until the rice is al dente, stirring continuously for 20-25 mins, or until you have a loose risotto with a little bite – you may not need all the stock.



  • Stir the watercress and basil purée through the risotto with the parmesan and lemon zest. Loosen the risotto with a dash more stock or hot water and season to taste.



  • Top with the crumbled goats cheese, toasted hazelnuts, reserved watercress and a drizzle of olive oil.



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