Beetroot, Goat’s Cheese and Redcurrant Salad

Beetroot is one of our favourite roots and is particularly good, post-roasting, in various salad combos with salty cheese.
serves 2

Method

Scrub the beetroot well, but leave them whole, then place on a large piece of foil. Scatter with the garlic, the leaves from the thyme, if you’re using it, and some salt and pepper, then trickle over the oil. Scrunch up the foil to make a baggy but tightly sealed parcel, place it on a baking tray and put it in an oven preheated to 200°C/Gas Mark 6.

Roast until tender – about an hour, though it could take longer. The beetroot are cooked when a knife slips easily into the flesh. Leave to cool, then top and tail them and remove the skin. Cut into wedges and place in a large bowl.

Whisk together all the dressing ingredients. Arrange the salad leaves on serving plates and trickle on a little of the dressing. Roughly crumble the cheese over the beetroot, add the remaining dressing and toss together loosely with your hands. Arrange on top of the leaves, scatter over the redcurrants and serve.

Ingredients

  • About 400g small beetroot
  • 1 garlic clove, finely chopped
  • A large sprig of thyme (optional)
  • 2 tbsp rapeseed or olive oil
  • 3-4 handfuls of seasonal salad leaves
  • 175-200g crumbly goat’s cheese
  • 50-100g redcurrants
  • Sea salt and freshly ground black pepper

For the dressing

  • 1 tbsp cider vinegar or lemon juice
  • 3 tbsp rapeseed or olive oil
  • Pinch sea salt
  • Pinch freshly ground black pepper
  • Pinch caster sugar
subscribe image

Subscribe to our newsletter.

Stay up to date with the latest news, recipes and events by joining our newsletter. We respect your privacy and we promise that we won’t spam you.