Name: Goat's cheese & beetroot salad
Total time: 15 min
Yield: 4
Cuisine: French
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; 1 garlic clove crushed; 2 tbsp lemon juice; 1 tsp Dijon mustard; 1 tsp clear honey; 4 tbsp walnut oil

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Goat's cheese & beetroot salad

Goat's cheese & beetroot salad

Mary Cadogan

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Serves 4

Easy

Prep: 15 mins

No cooking needed

A star rating of 5 out of 5.7 ratingsRate

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

Easily doubled

Easily halved

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Ingredients

Nutrition

Units:

MetricUS

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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Nutrition: per serving (4)

kcal302
fat24g
saturates10g
carbs9g
sugars6g
fibre2g
protein13g
salt1.2g

low

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.

Recipe from Good Food magazine, May 2007

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A star rating of 5 out of 5.7 ratings

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