Beetroot, Radish And Goatās Cheese Salad
Beetroot, Radish And Goatās Cheese Salad
It might seem odd to put yogurt dressing on a salad that contains goatās cheese, but it seems to work. Buttermilk dressing is good too and a little lighter. Leave the beetroot raw if you want ā cut it into very fine slices ā and replace the lambās lettuce with watercress if itās easier. A little spelt (see crazy grains for how to cook it) is good alongside.
Ingrediƫnten
FOR THE SALAD
- 600 g 1lb 5oz small raw beetroots
- salt and pepper
- 2 tbsp olive oil
- 1 very small red onion very finely sliced
- 125 ml 4fl oz cider vinegar
- 35 g 1Ā¼oz granulated sugar
- 125 g 4Ā½oz radishes
- 150 g 5Ā½oz lambās lettuce
- small handful of mint leaves
- 1Ā½ tbsp extra virgin olive oil use a light, fruity one
- good squeeze of lemon juice
- 175 g 6oz goatās cheese, crumbled
FOR THE YOGURT DRESSING
- 100 g 3Ā½oz Greek yogurt
- 2 tbsp extra virgin olive oil
- 1 garlic clove crushed
Instructies
- Preheat the oven to 180Ā°C/350Ā°F/gas mark 4.
- Cut the stalks and leaves from the beetroots and trim the tufty tail off too (if the leaves are nice and fresh wash them, shred them and add to the salad, they have a great colour).
- Wash the beetroots really well and put them into a double layer of foil set in a roasting tin (the foil has to be large enough to be pulled loosely up round the beetroots to make a ātentā).
- Season them and drizzle with the oil, turning them to make sure they are well coated.
- Pull the foil around the beetroots to make a parcel and put into the hot oven.
- If you have managed to get small beetroots they should be tender to the point of a small sharp knife in about 30 minutes; larger ones can take as long as 1Ā½ hours.
- As you are eating them cold you can cook the beetroots well in advance, so the cooking time wonāt be a problem.
- Put the onion into a saucepan with the vinegar and sugar.
- Bring gently to the boil, then pull off the heat and leave for 30 minutes.
- The onions will lightly pickle.
- Drain.
- Top and tail the radishes ā only take off the very longest bit of the tail ā then cut them, lengthways, into thin slices.
- To make the dressing, mix everything well with 2 tbsp of water.
- When the beetroots are tender and cool enough to handle, carefully peel them.
- Either cut them into rounds or wedges.
- Toss the lambās lettuce, mint and radishes with the extra virgin oil, lemon and seasoning, then divide between six plates.
- Spoon on the pickled onions and arrange the beetroot and goatās cheese on top.
- Drizzle with the dressing and serve immediately.
