Goat's cheese & beetroot salad

Goat's cheese & beetroot salad

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Cooking time

Prep: 15 mins No cooking needed

Skill level

Easy

Servings

Serves 4

Show off with minimal effort, this delicious salad is simple to prepare but looks so pretty on the plate

Nutrition and extra info

Additional info

  • Easily doubled / halved
Nutrition info

Nutrition per serving (4)

kcalories
302
protein
13g
carbs
9g
fat
24g
saturates
10g
fibre
2g
sugar
6g
salt
1.2g

Ingredients

  • 300g cooked beetroot (fresh or vacuum-packed, not from a jar)
  • 200g log firm goat's cheese, such as Sainte-Maure de Touraine, or Capricorn
  • 4 handfuls small-leaf salad, containing rocket and herbs

For the dressing

  • 1 garlic clove, crushed
  • 2 tbsp lemon juice
  • 1 tsp Dijon mustard
  • 1 tsp clear honey
  • 4 tbsp walnut oil

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Method

  1. Thinly slice the beetroot, either with a very sharp knife or on a mandolin. Arrange overlapping slices over four dinner plates.
  2. Put all the dressing ingredients into a jar, replace the lid, then shake well to mix. Drizzle a little over the beetroot. Slice the goat’s cheese into 12 and put 3 slices on top of each serving of beetroot. Toss the salad leaves in a little dressing, then put a small pile of leaves on top of each serving of cheese. Drizzle with the remaining dressing.

Recipe from Good Food magazine, May 2007

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Comments

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iracema's picture

Beautiful is the only word for this starter. Great flavours and its really simple and elegant! Mmmuah

shayneholt's picture
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Colours and flavours are brilliant! I put an adaptation of this dish on our winter menu in my restaurant and it's selling like hot-cakes!

ambertuesday's picture

yummmmmmm, had this as a started and my husband and son loved it. the dressing was really good and have used it for other salads. Minimal effort but looked and tasted great

hazeleh's picture

Tried this as a starter for a dinner party. Everyone loved it. Highly recommended and very easy.

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