Fresh Beetroot and Goat’s Cheese Salad


Fresh Beetroot and Goat’s Cheese Salad

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March 29, 2017

Fresh Beetroot and Goat’s Cheese Salad


3-4 medium beets with the greens

1 T red wine vinegar

2T extra virgin olive oil

1 clove garlic, crushed

1 T drained capers, coarsely chopped

3 1/2 oz goat’s cheese


1Trim the leaves from the beetroot. Scrub the bulbs and wash the leaves well. Simmer the whole bulbs in a large saucepan of boiling water, covered, for 30 minutes, or until tender when pierced with a knife.

2 Meanwhile, bring a saucepan of water to a boil. Add the beetroot leaves to the pan and cook for 3-5 minutes, or until leaves and stems are tender. Drain, plunge into a bowl of cold water, then drain again well.

3 Drain and cool the beetroots, then peel the skins off and cut the bulbs into thin wedges.

4 To make the dressing, put the red wine vinegar, oil, garlic, capers, 1/2 t salt and 1/2 t pepper in a screw top jar and shake.

5 To serve, divide the beetroot and leaves among serving plates. Crumble the goat’s cheese over the top and drizzle with the dressing.