BEET SALAD WITH GOAT CHEESE, WATERCRESS AND SHALLOT THYME DRESSING
Beets are so humble. They may look funny raw but they're really diamonds in the rough. Their incredible color and flavor never cease to astound me. I dress the beets up with complementary ingredients that serve to make their flavor shine without overpowering. Beets are special and should be the only star on the stage.
Provided by Dave Lieberman
Categories side-dish
Time 1h5m
Yield 10 to 12 servings
Number Of Ingredients 9
Steps:
- Cook beets in water to cover until tender, about 40 to 45 minutes. Drain the beets and set aside to cool.
- For the dressing, whisk together olive oil, shallot, half the lemon juice, the thyme, salt and pepper. Set aside.
- While the beets are cooling, wash the watercress and trim the thicker stems from the leaves. Spread the trimmed watercress out over some paper towels to dry.
- When the beets are cool enough to handle, use a paring knife to peel off the beets skins, they should come off very easily.
- Cut the beets into quarters lengthwise and then those pieces in half crosswise.
- Place the beets and watercress in separate bowls. Divide the dressing between the 2 bowls. Toss the watercress and beets until evenly coated with the dressing.
- Spread the watercress out on a serving platter to make a bed for the beets. Crumble the cold cheese into the beets and toss gently. Spread the beets over the bed of watercress and sprinkle with remaining lemon juice. Serve immediately.
MARINATED BEETROOT WITH GRILLED GOAT'S CHEESE
Earthy beetroot works perfectly with creamy goat's cheese for an easy but impressive starter
Provided by Good Food team
Categories Dinner, Starter
Time 1h15m
Number Of Ingredients 7
Steps:
- Mix the oil, vinegar, sugar and thyme in a shallow dish and season well. Add the sliced beetroot and marinate for at least 1 hr or overnight, if you like.
- Heat grill to high. Season the goat's cheese slices, then place on an oiled baking tray and grill for 2-3 mins until golden and melting.
- Lift out the beetroot, reserving the marinade, and divide between 4 plates. Top with the rocket, a round of goat's cheese and a little more rocket. Drizzle with the marinade and serve.
Nutrition Facts : Calories 293 calories, Fat 25 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 9 grams sugar, Fiber 2 grams fiber, Protein 9 grams protein, Sodium 0.77 milligram of sodium
ROASTED BEETROOT & GOAT'S CHEESE SALAD
Tangy balsamic vinegar, sweet beetroot and creamy goat's cheese combine beautifully in this easy vegetarian salad that's sure to impress, containing four of your five-a-day
Provided by Chelsie Collins
Categories Lunch, Main course, Supper
Time 35m
Number Of Ingredients 8
Steps:
- Heat oven to 200C/180C fan/gas 6 and put the beetroot in a roasting tin with 1 tbsp oil, 1 tbsp vinegar and plenty of seasoning. Roast for 8-10 mins until sticky. Meanwhile, bring a pan of salted water to the boil, add the green beans, cook for 1 min, then drain. Toss in with the beetroot and roast for a further 5 mins.
- Meanwhile, make the dressing by combining the remaining oil and vinegar in a small bowl, and season well. Put the mixed leaves and cucumber in a bowl and toss together with a little dressing.
- Dip both cheese halves in the chopped walnuts so the tops are covered, then pop in the roasting tin with the beetroot and green beans for a few mins, to soften and toast the nuts.
- Pile the salad onto plates and serve with the remaining dressing drizzled over the top.
Nutrition Facts : Calories 672 calories, Fat 53 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 20 grams sugar, Fiber 10 grams fiber, Protein 21 grams protein, Sodium 1.1 milligram of sodium
GOAT'S CHEESE & BEETROOT SALAD
Show off with minimal effort, this delicious salad is simple to prepare but looks so pretty on the plate
Provided by Mary Cadogan
Categories Dinner, Side dish, Starter
Time 15m
Number Of Ingredients 8
Steps:
- Thinly slice the beetroot, either with a very sharp knife or on a mandolin. Arrange overlapping slices over four dinner plates.
- Put all the dressing ingredients into a jar, replace the lid, then shake well to mix. Drizzle a little over the beetroot. Slice the goat's cheese into 12 and put 3 slices on top of each serving of beetroot. Toss the salad leaves in a little dressing, then put a small pile of leaves on top of each serving of cheese. Drizzle with the remaining dressing.
Nutrition Facts : Calories 302 calories, Fat 24 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 6 grams sugar, Fiber 2 grams fiber, Protein 13 grams protein, Sodium 1.2 milligram of sodium
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