Beetroot new potato and goats cheese salad recipe

Beetroot New Potato and Goats Cheese Salad recipe

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Recipe intro

This recipe for Beetroot, New Potato, and Goats Cheese Salad is a refreshing and vibrant dish that combines the earthy flavors of roasted beetroot and tender new potatoes with creamy and tangy goats cheese. The salad is tossed in a simple yet flavorful dressing made with lemon juice, olive oil, and fresh herbs. It is a perfect choice for a light lunch or a side dish for any meal. The combination of ingredients creates a harmonious balance of flavors and textures that will leave you craving for more.

Keywords: Beetroot, New potato, Goats cheese, Salad, Refreshing

Beetroot new potato and goats cheese salad recipe details

Beetroot new potato and goats cheese salad recipe, recipe Rating: 4.8
Number of votes:123 

Ingredients

145 g	watercress rocket and spinach leaves
450 g	small beetroot
1 tbsp	olive oil
1 tsp	cumin seeds
60 ml	water
some	salt
some	pepper, freshly ground
350 g	baby new potatoes, halved
100 g	goats cheese, crumbled
	more olive oil
	balsamic vinegar

Instructions

Preheat the oven to 180°C.

Peel the skins from the beetroot and top and tail them with a small knife. Cut each into quarters.

Place beetroot in a small roasting tray and sprinkle with olive oil, cumin seeds, salt and pepper and water. Cover with foil and roast in the oven for 40-45 minutes or until tender.

Boil the potatoes in salted water until tender. Drain and leave to cool. Cut into slices or cubes and combine them with the beetroot together in the roasting tin. Sprinkle with a bit of olive oil and balsamic vinegar and stir well. Alternatively use any other dressing of your choice.

Transfer to a serving bowl, add the leaves and goats cheese and toss to mix.

Preparation time:
ca. 10 min
Grade of difficulty:
easy
Calories per portion:

316kcal