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Beetroot and goats cheese salad
Thinly slice the beetroot, either with a very sharp knife or on a mandolin. Arrange overlapping slices over four dinner plates.
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.
– 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