Member recipe
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Goats curd, fig and beetroot salad

By tweety_anja (GoodFood Community)
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  • Preparation and cooking time
    • Prep:
    • plus chilling
  • Easy
  • Serves 2
Fresh and healthy salad
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Ingredients

  • 75g fresh soft goat's cheese
  • 100g Greek yoghurt
  • 3 figs, thickly sliced lengthways
  • 6-7 pickled rosebud beetroots, quartered
  • 1/4 x 160g pack beetroot salad
  • 2 tsp pumpkin seeds

For the dressing

  • 75g fresh soft goat's cheese
  • 100g Greek yoghurt
  • 3 figs, thickly sliced lengthways
  • 6-7 pickled rosebud beetroots, quartered
  • 1/4 x 160g pack beetroot salad
  • 2 tsp pumpkin seeds
  • 2 tsp clear honey
  • 1 tsp grainy mustard
  • 1 tbsp red wine vinegar

Method

  • STEP 1
    In a bowl, whisk the goat's cheese with the yogurt until smooth. Cover and chill until ready to serve.
  • STEP 2
    To make the dressing, mix the honey, mustard ad vinegar in a small jug. Season to taste.
  • STEP 3
    Arrange the figs, pickled beetroots and beetroot salad on a serving plate. Top with spoonfuls of the goat's cheese curd, then scatter over the pumpkin seeds. Drizzle over the dressing and serve with bread, if you like.
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