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Goat's cheese & beetroot salad

Goat's cheese & beetroot salad

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  • Preparation and cooking time
    • Prep:
    • No cooking needed
  • Easy
  • Serves 4

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

  • Easily doubled
  • Easily halved
Nutrition: per serving (4)
HighlightNutrientUnit
kcal302
fat24g
saturates10g
carbs9g
sugars6g
fibre2g
protein13g
low insalt1.2g
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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

Method

  • STEP 1

    Thinly slice the beetroot, either with a very sharp knife or on a mandolin. Arrange overlapping slices over four dinner plates.

  • STEP 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.

Goes well with

Recipe from Good Food magazine, May 2007

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A star rating of 5 out of 5.5 ratings
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