Starters
International
InternationalBeetroot and Goats Cheese Salad
Earthy beetroot paired with tangy goats cheese and a sharp dressing. The tiers move from a quick pack-salad assembly to roasted heritage beets with whipped goats curd and candied nuts.
Vegetarian
Gluten-free
Budget version
Pre-cooked vacuum-packed beetroot with soft goats cheese and a quick balsamic dressing.
Per serving£1.75
Total cost£3.50
Time10 min
Ingredients for 2
- 250 g cooked beetroot , vacuum-packed, drained and quartered
- 80 g soft goats cheese , crumbled
- 60 g bagged mixed salad leaves
- salt and pepper , to taste
- Dressing
- 1 tbsp balsamic vinegar
- 2 tbsp olive oil
- 1 tsp honey
Method
- Whisk the balsamic vinegar, olive oil, honey and seasoning together in a small bowl.
- Spread the salad leaves over a serving plate.
- Scatter over the quartered beetroot.
- Crumble the goats cheese over the top.
- Drizzle with the dressing and serve.
Equipment
The three ways, side by side
Budget
Pre-cooked vacuum-packed beetroot with soft goats cheese and a quick balsamic dressing.
Better
Roasted fresh beetroot with a firm goats cheese, toasted walnuts and an orange-balsamic dressing.
Ultimate
Roasted heritage beets with whipped goats curd, candied pecans, dukkah and a beetroot reduction.
