Beetroot & mango salad with soft goat’s cheese

Beetroot & mango salad with soft goat’s cheese

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Prep: 15 mins No cook


Serves 10 - 12
The classic cheese and root veg combo is updated with the edition of tropical fruit and a walnut and orange dressing

Nutrition and extra info

  • Healthy
  • Vegetarian

Nutrition: per serving (10)

  • kcal147
  • fat8g
  • saturates4g
  • carbs13g
  • sugars13g
  • fibre3g
  • protein6g
  • salt0.6g
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  • 700g cooked beetroot, peeled and thinly sliced



    A favourite in 1970's British salads (served cooked and pickled in vinegar), beetroot is a…

  • 2 ripe mango
  • 200g soft goat's cheese
  • 80g bag rocket



    Rocket is a very 'English' leaf, and has been used in salads since Elizabethan times. It…

For the dressing

  • 1 tbsp fresh orange juice
  • 1 tbsp lemon juice
  • 1 tsp Dijon mustard
  • 2 tbsp walnut oil


  1. Arrange the beetroot slices on a platter. Cut the mangoes either side of the flat stones, then peel and thinly slice the flesh. Lay the slices over the beetroot. Roughly crumble the goat’s cheese on top, then scatter over the rocket.

  2. Mix the orange and lemon juice, mustard and some seasoning in a small bowl. Whisk in the oil, then drizzle over the salad.

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