Goat's cheese & beetroot salad
- Preparation and cooking time
- No cooking needed
- Serves 4
Show off with minimal effort, this delicious salad is simple to prepare but looks so pretty on the plate
- 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.