Beetroot & goat’s cheese salad

Ready in 15 minutes, plus marinating overnight

6 fresh beetroots, very finely sliced
4 tbsp extra-virgin olive oil
50g hazelnuts
2 tbsp honey
50g salad leaves
200g goat’s cheese, sliced

For the marinade:
250ml cider vinegar
4 tbsp caster sugar or honey
1⁄4 tsp sea-salt flakes
good pinch cayenne pepper

1 Combine the marinade ingredients in a bowl and add 100ml water. Add the beetroot and set to one side for 3 hours or allow to marinate overnight. Drain the beetroot, reserving 5 tbsp of the marinade and set to one side. Whisk the olive oil into the reserved marinade to make a dressing and check the seasoning.

2 Place the hazelnuts in a small frying pan with the honey and a good pinch of salt and cook over medium heat for 2-3 minutes until golden and sticky. Tip on to non-stick baking parchment and allow to cool before roughly chopping.

3 To assemble the salad, divide the salad leaves between six plates, top each with slices of beetroot and goat’s cheese, drizzle with the dressing and scatter with the sticky hazelnuts.

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