Beetroot and goats cheese salad

Tana Ramsay marinates crunchy beetroot slices in a classic balsamic dressing for this simple starter
By Tana Ramsay
Beetroot and goats cheese salad
  • Rating:
  • Serves: 3 as a starter
  • Cook Time: 10 minutes
  • Prep Time: 10 minutes plus 1 hr for marinating
  • Effort: easy


  • 1 fresh beetroot
  • 3 tbsp olive oil
  • 3 tbsp balsamic vinegar
  • 150 g soft goats' cheese
  • 3 tsp finely chopped chives
  • 2 tbsp pine kernels, lightly toasted
  • large handful baby watercress


1. Half cook the beetroot in boiling water for about 10 minutes.

2. Thinly slice the beetroot on a mandolin; you will need 6 good slices of even sizes. Lay them in a shallow tray and pour over the oil and balsamic vinegar. Leave to marinate for about 1 hour.

3. Whip the goats' cheese to soften it along with the chopped chives and spoon into a piping bag.

4. Remove the beetroot from the marinade and reserve the liquid. Lay 1 slice onto each of 3 serving plates and pipe a teaspoon size mound of goats' cheese onto the centre of each one, then lay another slice of the beetroot onto the top to make a sandwich.

5. Sprinkle the toasted pine nuts around the beetroot put some watercress on each plate. Drizzle over the reserved marinade.

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