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 (opens in new tab) 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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