Raw Beetroot Salad with Grilled Goats’ Cheese Recipe

(15 ratings)
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serves:

4

Prep:

10 min

Cooking:

10 min

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

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