Raw Beetroot Salad with Grilled Goats’ Cheese

11 | 23 | 2024

You can never go wrong with a beet and goat cheese salad. The perfect sunny day supper, grilled goats’ cheese goes great with raw beetroot.

Ingredients

4 large beetroot, peeled and trimmed 1 carrot, peeled and trimmed 1 cup baby or small beetroot leaves 1pound goat’s cheese, cut into 8 rounds vegetable oil, for brushing For the horseradish dressing: 2 tbsp white wine vinegar 1 tbsp olive oil 2 tsp freshly grated horseradish sea salt and cracked black pepper

Preparation

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 goldenw Serve the goat’s cheese with the salad

Ingredient Highlights


Raw Beetroot Salad with Grilled Goats’ Cheese

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You can never go wrong with a beet and goat cheese salad. The perfect sunny day supper, grilled goats’ cheese goes great with raw beetroot. 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.