Beetroot Salad Recipe with Goat's Cheese
A triple tested bright and colourful beetroot salad bursting with citrusy flavours and creamy goat's cheese, the perfect way to banish those January blues
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.olivemagazine.com.
Cooking tools:
- Chef's knife
- Cutting board
- Peeler
- Mixing bowl
- Pitcher
- Nonstick skillet
- Stove
- Measuring spoon
- Kitchen scale
- Citrus press
- Whisk
- Wooden spoon
- Serving platter
Ingredients
- 6 medium (mixed colours if possible) beetroots peeled and very thinly sliced
- 2 oranges peeled and segmented
- 1 red grapefruit peeled and segmented
- 4 tbsp cider vinegar
- 2 tbsp caster sugar
- 250g pouch ready-cooked red quinoa
- 2 Little Gems shredded
- 100g brussels sprouts finely shredded
- 50g cashew nuts roughly chopped
- 50g mixed seeds
- 1 tbsp soy sauce
- 2 tbsp runny honey
- a small bunch dill leaves picked
- 200g goat’s cheese thinly sliced
- 1 orange juiced
- ½ grapefruit juiced
- 1 tbsp wholegrain mustard
- 1 tbsp runny honey
- 100ml extra-virgin olive oil
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