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Beetroot and goats cheese salad

  1. Thinly slice the beetroot, either with a very sharp knife or on a mandolin. Arrange overlapping slices over four dinner plates.
  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.

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– 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

For the dressing

  • 1 garlic clove, crushed
  • 2 tbsp lemon juice
  • 1 tsp Dijon mustard
  • 1 tsp clear honey
  • 4 tbsp walnut oil

– Author –

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