• 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


  • 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.

Recipe from Good Food magazine, May 2007

Goes well with


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