Beautiful Beetroot Salad

  • Preparation Time10 mins
  • Cooking Time30 mins
  • Serves10
  • DifficultyEasy
6 beetroot, thoroughly washed
2 sticks of celery (or half pack) cut in sticks on long angle, one inch long and ¼ inch wide
2 x 140g goat's cheese log
100g pistachio nuts, finely chopped
100g watercress, stems remove
70g micro-herbs, crimson

For the dressing:

2 tbsp ClemenGold juice (mandarin juice)
2 tbsp lemon juice
1 tsp wholegrain mustard
2 tsp white wine vinegar
2 tbsp olive oil

1. Place the beetroot in water and cover with water. Cook for 20 minutes until cooked through. Rinse over cold water to cool down.

2. Peel off the skins (with gloves on to prevent having purple pink hands) and thinly slice (preferable using a mandolin. Chill.

3. Meanwhile, slice the celery, chop the pistachio nuts finely. Then cut the goat's milk cheese log into thick slices, shape into rounds and roll them in the nuts.

4. Arrange the salad on a platter then mix the dressing. Drizzle over the salad and garnish with crimson microherbs.

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