raw beetroot salad with

grilled goat’s cheese

  • 4 large beetroots, peeled and trimmed
  • 1 carrot, peeled and trimmed
  • 100g baby or small beetroot leaves
  • 300g firm goat’s cheese, cut into 8 rounds
  • vegetable oil, for brushing

horseradish dressing


  • 2 tablespoons white wine vinegar 
  • 1 tablespoon olive oil
  • 1 teaspoon freshly grated horseradish
  • sea salt and cracked black pepper
  1. To make the horseradish dressing, place the vinegar, oil, horseradish, salt and pepper in a bowl and whisk to combine. Set aside. 
  2. Using a mandolin, thinly slice the beetroot and carrot and place in a bowl with the beetroot leaves. Add the dressing and toss gently to coat. Divide the salad between serving plates.
  3. Brush the goat’s cheese with a little oil and place on a baking tray lined with non-stick baking paper. Cook under a preheated hot grill (broiler) for 8–10 minutes or until golden. Serve the goat’s cheese with the salad. Serves 4

Photography: William Meppem

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