Search

Goat's cheese salad

(57 ratings)

What's my recipe book?

Close

We know what it's like when you're browsing a site with as many recipes as ours. You find a brilliant recipe, want to make it again, but can't remember how you found it!

But we've solved the problem. Now, by clicking 'Save this recipe' or 'I cooked this' on any of our recipes, they'll be saved and grouped into your personal online recipe book. All you have to do is log in with your Facebook account to see them. When you click either of these buttons it will also tell your friends on Facebook what you've been cooking or saving so they too can give our quick and easy recipes a go (but you can turn this off at any time by visiting your 'My recipe book' page). Just click one of the buttons below or 'see my book' to get started. We hope you like it!

Print
Chevre Log and Beetroot Salad
Chevre Log and Beetroot Salad
  • Serves: 4

This delicious salad is a modern version of the French classic warm goat's cheese salad.

Ingredients

  • 1 bunch of fresh beetroot (about 4-5 beets)150g (5oz) mixed red and green salad leaves40g (1 1/2oz) roasted pine nuts
  • 4 x 100g slices goat's cheese log
  • Olive oil
  • A small handful of chives
  • Dressing
  • 1tsp Dijon mustard
  • 1 1/2tbsp wine vinegar
  • 5-6tbsp light olive oil or a mixture of sunflower oil and extra virgin olive oil
  • Salt and pepper

To serve

  • 4 slices grilled walnut bread

to give the bread an attractive chargrilled look, drizzle it lightly with olive oil and toast it on a very hot ridged grill or an electric contact grill.

Method

  1. Heat the oven to 200°C/400°F/gas 6. Trim and wash the beets under running water and dry with a paper towel. Lightly oil a large piece of foil and place on a baking tray. Place the beets in the middle and scrunch the edges of the foil together to make a loose tent, place in the oven and cook for about an hour or until tender.
  2. Allow to cool then peel off the skin and quarter.
  3. Pre heat the grill, place the slices of goat's log on lightly-oiled tin foil and grill until browned and starting to melt. At the same time grill the walnut bread both sides.
  4. Place a disc of goat's log on top of each piece of grilled bread. Arrange the salad leaves, beetroot, walnuts on plates, scatter with fine nuts. Place the bread and goat's log on top of the salad leaves, dress with vinaigrette and snipped chives.

Your rating

Average rating

  • 3
(57 ratings)

Your comments

comments powered by Disqus

FREE Newsletter