No image available
Member recipe

Goats curd, fig and beetroot salad

Member recipe by

  • 1
  • 2
  • 3
  • 4
  • 5
(0 ratings)

Member recipe by

Cooking time

Prep: 10 minutes Cook: plus chilling

Skill level



Serves 2

Fresh and healthy salad

This recipe has been submitted by the Good Food community. Sign in or create a My Good Food account to upload your own recipe creations. Please note that all recipes will be moderated but they are not tested in the Good Food kitchen.
Save to My Good Food
Please sign in or register to save recipes.


  • 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

  • 2 tsp clear honey
  • 1 tsp grainy mustard
  • 1 tbsp red wine vinegar


  1. In a bowl, whisk the goat's cheese with the yogurt until smooth. Cover and chill until ready to serve.

  2. To make the dressing, mix the honey, mustard ad vinegar in a small jug. Season to taste.

  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.

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
Be the first to comment...We'd love to hear how you got on with this recipe. Did you like it? Would you recommend others give it a try?
Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.