beetroot and goats cheese salad
How to make beetroot and goats cheese salad recipe
Serves 4
Total cooking time 10 minutes
Ingredients:
2 tablespoons olive oil
3 raw beetroot, peeled and grated
4 tablespoons balsamic vinegar
2 tablespoons sunflower seeds
200 g (7 oz) goats’ cheese
75 g (3 oz) rocket leaves
2 tablespoons extra virgin olive oil
pepper
Method:
Heat the olive oil in a frying pan, add the beetroot and cook for 3–4 minutes. Season well with pepper, then stir in the vinegar and cook over a high heat for 30 seconds.
Meanwhile, heat a nonstick frying pan over a medium-low heat and dry-fry the sunflower seeds for 2 minutes, stirring frequently, until golden and toasted. Set aside.
Divide the beetroot between 4 plates. Crumble over the cheese and top with the rocket.
Serve drizzled with the extra virgin olive oil and sprinkled with the toasted sunflower seeds.
For beetroot soup with goats’ cheese, heat 1 tablespoon olive oil in a saucepan, add 1 chopped onion and cook for 2–3 minutes.
Add 3 grated raw beetroot, 600 ml (1 pint) hot vegetable stock and a 400 g (13 oz) can chopped tomatoes and bring to the boil.
Reduce the heat and simmer for 8–10 minutes until the beetroot is tender. Using a hand-held blender or food processor, blend the soup until smooth, then season to taste. Ladle into bowls and crumble over 100 g (3½ oz) goats’ cheese to serve. Total cooking time 20 minutes.
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| beetroot and goats cheese salad |
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