Goat's cheese & beetroot salad

Recipe uploaded by

Mary Cadogan

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Recipe by Mary Cadogan

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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.

Per serving (4)

302 kcalories, protein 13g, carbohydrate 9g, fat 24 g, saturated fat 10g, fibre 2g, salt 1.2 g

Latest comments and suggestions

• Hazel H

  14 February 2008

  Hazel H commented on this recipe

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

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• amber

  28 April 2009

  amber commented on this recipe

  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

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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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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 15 mins

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

Per serving (4)

302 kcalories, protein 13g, carbohydrate 9g, fat 24 g, saturated fat 10g, fibre 2g, salt 1.2 g

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