Grilled goats’ cheese in this beetroot salad is a really lovely warm addition to a cold salad. The dressing contains horseradish which is quite hot and peppery, and goes really well with the sweeter beetroot. Make this salad recipe for a dinner party or for lunch. It goes just as well with some leafy green salad.
Raw Beetroot Salad with Grilled Goats’ Cheese
Taken from Light and Healthy by Donna Hay (£18.99; Hardie Grant)
Ingredients
- 4 large beetroots, peeled and trimmed
- 1 carrot, peeled and trimmed
- 100g baby or small beetroot leaves
- 300g firm goat's cheese, cut into 8 rounds
- Vegetable oil, for brushing
- For the horseradish dressing:
- 2tbsp white wine vinegar
- tbsp olive oil
- tsp freshly grated horseradish
- Sea salt and cracked black pepper
Method
To make the horseradish dressing, place the vinegar, olive oil, horseradish, salt and pepper in a bowl and whisk to combine. Set aside
Using a mandolin, thinly slice the beetroot and carrot and place in a bowl with the beetroot leaves. Add the dressing and toss gently to coat. Divide the salad between serving plates
Brush the goat’s cheese with a little oil and place on a baking tray lined with non-stick baking paper. Cook under a preheated hot grill (broiler) for 8-10 minutes or until golden
Serve the goat’s cheese with the salad
