This is our own salad recipe, combining the taste of baked beetroot with the flavour of firm goat's cheese. Baking the beetroot instead of boiling gives a better flavour.
It does take a bit of time to prepare, so this is not a recipe of the 'spur of the moment' variety but it really is worth the wait.
To make 2 servings:
Wash the beetroot thouroughly, coat with a little of the olive oil and wrap in kitchen foil. Bake in a hot oven for 30 minutes, remove the foil and cook for another 10 - 15 minutes until the beetroot is tender. Allow to cool then slice.
Cut the goats cheese into bite-size sticks and put them in a bowl with the walnuts, mint, basil, oil and vinegar. stir together well and season with salt and pepper.
Lay the sliced beetroot on a bed of rocket leaves and spoon on the goats cheese mixture. Fantastic flavours, we love this recipe.
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