GOAT'S CHEESE & BEETROOT SALAD

Goat's cheese & beetroot salad image

Show off with minimal effort, this delicious salad is simple to prepare but looks so pretty on the plate

Provided by Mary Cadogan

Time 15m

Number Of Ingredients 8

Ingredients

300g cooked beetroot (fresh or vacuum-packed, not from a jar)
200g log firm goat's cheese , such as Sainte-Maure de Touraine, or Capricorn
4 handfuls small-leaf salad , containing rocket and herbs
1 garlic clove , crushed
2 tbsp lemon juice
1 tsp Dijon mustard
1 tsp clear honey
4 tbsp walnut oil

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