How to Make Goats’ Cheese and Beetroot Salad
Serves: 3
Preparation time: 15 mins
Cooking time: 45 mins
Ingredients needed to make Goats’ Cheese and Beetroot Salad:
- 6 fresh beetroots
- 14 oz goats’ cheese
- Small bunch chives
- 8 small gherkins, halved
- 7 oz goats’ yogurt
- 3 tsp raspberry vinegar
- Salt and freshly ground black pepper to taste
- Olive oil, for cooking
Cooking instructions for Goats’ Cheese and Beetroot Salad:
- Spread a foil over a medium-sized roasting pan and chop off the leaves in the beetroot, if any and toss the latter into the lined pan.
- Bathe them in lots of olive oil and sprinkle a dash of salt and black pepper generously over them to season.
- Add a splash of water into it and fold the edges over the beetroots to cover loosely.
- Roast the veggie in the oven at 300 degrees F, for about 40 minutes or until they appear soft when poked with a knife.
- Meanwhile, wash the beetroot leaves under running water and toss them into a pan.
- Fill it up with water and steam them for several minutes or until they turn limp.
- Drain them out in a colander and chop them roughly.
- Drizzle olive oil over them, followed by a dash of ground black pepper and set aside.
- Remove the beetroot from oven and slice each of them into equal halves.
- Leave them within the foil parcel and smother with a splash of raspberry vinegar.
- Let it rest for 15 minutes or until most of the flavours seeps into the beetroots.
- Meanwhile, crumble the goats’ cheese in a separate dish and spoon in the yogurt.
- Sprinkle a dash each of seasonings over them and scatter the halved gherkins as well as snipped chives on top.
- Drain the beetroots out from the soaking liquid and toss them into the above creamy mixture.
- Throw in the steamed leaves and give them a nice stir to mix well.
- Serve alongside sliced rye or any rustic, country breads.
Image credit: Wikimedia Commons
