Beetroot Salad and Grilled Goat’s Cheese

Recipe courtesy of Psychologies Magazine (June 2014) and taken from Fresh and Light by Donna Hay.

For a nourishing lunch, this vibrant salad is full of energising ingredients to avoid an afternoon lull.

IMG_1842

Serves : 4

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:
2 tblsp white wine vinegar
1 tblsp olive oil
1 tsp freshly grated horseradish
Sea salt and cracked black pepper

Step One : To make the horseradish dressing, place the white wine vinegar, olive oil, horseradish, salt and pepper in a bowl and whisk to combine. Set aside.

Step Two : 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.

Step Three : 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 for 8-10 minutes or until golden. Serve the goat’s cheese with the salad.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s