How to make beetroot and goat’s cheese salad
Mix deep purple betroot with tangy goat's cheese for a bold and colourful summer salad
Beetroot and goat’s cheese salad
Serves 4 as a starter
For the beetroot
4 medium beetroots, preferably 2 red and 2 yellow, scrubbed, trimmed, roots intact
1 red onion, halved and roughly diced
1 Tarocco blood orange (or one orange will do), peel and pith removed, segments chopped coarsely
180g goat's cheese
A handful of winter purslane
For the vinaigrette
3 tbsp olive oil
1 tbsp nut oil (walnut or hazelnut)
2 tbsp red wine vingear
1 lemon
Sea salt and freshly ground black pepper
Preheat oven to 180C/gas 4. Drop the beetroots into a heavy casserole and pour in enough water to come about 1.5cm up the sides. Sprinkle the beets liberally with salt. Cover and roast in the oven for about 1-1½ hrs. Check after 1 hr – if a knife can be pushed into the beets without too much effort, they are done.
Remove from the casserole, drain and leave to cool, then cut off the roots and neaten the tops. Peel and cut into 1cm cubes. For the vinaigrette, combine the oils in a small jug. Pour the vinegar into a small bowl, with a squeeze of lemon juice, and add salt and black pepper. Stir to dissolve the salt and taste, adding more salt as you like.
Start to add the oil mix a little at a time, beating with a small whisk or fork. Pause from time to time and taste – stop when it's just right. Mix the beetroots and onions gently in a serving bowl or on individual plates, then scatter the orange pieces and goat’s cheese over the top. Place some of the purslane on the salad and pour over as much of the vinaigrette as you like, and enjoy.
Recipe from Eat Right by Nick Barnard. Published by Kyle Books
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