Beetroot and St Tola cheese salad

Creamy Irish goats' cheese is perfectly complemented by earthy beetroot and fresh herbs
By Matthew Fort
Beetroot and St Tola cheese salad
  • Rating:
  • Serves: 2
  • Prep Time: 5 minutes
  • Effort: easy


  • 500 g young baby beetroot, cooked
  • 250 g fresh St. Tola cheese
  • 1 sprigs savory
  • 1 sprigs parsley
  • 1 sprigs chervil
  • 1 sprigs marjoram
  • few leaves baby sorrel
  • 50 g pine kernels
  • olive oil
  • saba or balsamic cream
  • 1/2 lemon, juice only


1. Peel the cooked beetroot and chop into small squares.

3. Slice the cheese into rounds.

4. Strip the leaves off the stalks of the herbs and mix together.

5. Put a hummock of the herb leaves of each plate, scatter the beetroot cubes and pine nuts between them and arrange the cheese slices daintily on the top.

6. Drizzle the plate with some olive oil, saba and a squeeze of lemon juice. Season with salt and pepper, then serve.

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