Goat's cheese & beetroot salad

Name: Goat's cheese & beetroot salad
Total time: 15 min
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; 1 garlic clove, crushed; 2 tbsp lemon juice; 1 tsp Dijon mustard; 1 tsp clear honey; 4 tbsp walnut oil

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Total: 15 minutes

Servings: 4

Cost: $3.13 /serving

Author : Mary Cadogan

josh eagleton 10 30 minutes 4 servings

Ingredients

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300 grams cooked beetroot (fresh or vacuum-packed, not from a jar)200 grams log firm goat's cheese, such as Sainte-Maure de Touraine, or Capricorn4 handfuls small-leaf salad, containing rocket and herbs1 garlic clove, crushed2 tbsp lemon juice1 tsp Dijon mustard1 tsp clear honey4 tbsp walnut oil

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Instructions

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Step 1

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

Step 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.