Beetroot and Goats Cheese Salad

It's a very colourful salad and has many textures and different flavours, which makes it quite interesting. It's perfect for a dinner with friends or a quick lunch. You can prepare the beetroot one day ahead and finish it off when it's time for dinner.


Recipe is for 2-4 servings (as a side).

Ingredients :

30-40 g of rocket

2 steamed beetroots (or cooked in any way)

2 garlic cloves

7 tbsp olive oil

pinch of salt

1/2 tsp ground black pepper

50 g soft goats cheese

50 g toasted pecans (or walnuts)


Method :

  1. Slice the beetroot and place it in a jar. Peel and mince the garlic. In a cup, mix the olive oil, garlic, salt and pepper. Pour the marinade over the beetroot, close the jar and give it a shake to cover all of the slices. Place it in the fridge for at least 1 hour or overnight.

  2. When the beetroot is ready, wash the rocket and put a layer of it in a deep plate or a bowl. Take out the slices of the beetroot and arrange them nicely on top of the rocket. Keep the leftover marinade as a dressing for later.

  3. Crumble the goats cheese on top of the beetroot. Finish it off with the nuts and use the leftover marinade as a dressing.


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