Meals and Courses

Beetroot and Goats' Cheese Salad

cook 10 mins
  • 2 tablespoons olive oil
  • 3 raw beetroot, peeled and grated
  • 4 tablespoons balsamic vinegar
  • 2 tablespoons sunflower seeds
  • 200 g (7 oz) goats' cheese
  • 75 g (3 oz) rocket leaves
  • 2 tablespoons extra virgin olive oil
  • pepper
  • Heat the olive oil in a frying pan, add the beetroot and cook for 3–4 minutes. Season well with pepper, then stir in the vinegar and cook over a high heat for 30 seconds.
  • Meanwhile, heat a nonstick frying pan over a medium-low heat and dry-fry the sunflower seeds for 2 minutes, stirring frequently, until golden and toasted. Set aside.
  • Divide the beetroot between 4 plates. Crumble over the cheese and top with the rocket.
  • Serve drizzled with the extra virgin olive oil and sprinkled with the toasted sunflower seeds.
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