A Beetroot Salad with Goats Cheese with a delicious little twist. If you love beetroot as much as I do, there cannot be enough recipe to prepare it.

This Beetroot Salad with Goats Cheese can easily my main meal. I love the different temperatures, textures and tastes…. sweet, savory, bitter and salty. Sometimes beetroot takes the center stage in a salad, as in this Spiced Jelly Beetroot,  and sometimes it just it is happy to just be a role player. In this salad meal of Crumbed Goats Cheese, beetroot gives the sweet notes with the savory goats cheese and figs. When I roast pork or beef, my family insists on having beetroot chutney.

Herbs, Vinaigrette and Goat’s Cheese

Beetroot is not called “Superfood” for nothing. It is an excellent source of iron, folate and antioxidants such as magnesium, betaine and nitrates. Beetroot has numerous health benefits, including improved blood flow, lower blood pressure, and increased exercise performance. No wonder I feels so good when I’ve had this salad. Well, that and the delicious tastes though.

Multi-coloured Beets

I was lucky to get two bunches of multi-coloured beetroots, which made my salad really pretty, but if you have just red, also good. You can make your own vinaigrette, but why would you if you can use Creative Cuisine Pantry Vinaigrette. Perfectly balanced for this salad.

Cook Beets in microwave oven.

Beetroot Salad with Goats Cheese

serves 6 – 8

Ingredients

2 bunches beetroot – it was about 10 beets

salt and pepper

fresh herbs of your choice

2 x 100 g Fairview Chevin

125 ml/ ½ cup Creative Cuisine Pantry Vinaigrette

45 ml /3 T mixed seeds

chopped soft herbs of your choice – I used parsley and thyme

10 ml / 2 t olive oil

a pinch BBQ spice

Beetroot Salad with Goats Cheese.

Method

Cut all the beets off their stalks and place in a plastic bag or microwave steamer. Close the bag and microwave on HIGH for about 5 – 7 minutes, depending on the size of the beets.  I do not like the beets too soft for this salad. I prefer it to have a little little still. While this is happening, place the seeds (I used sunflower and pumpkin seeds) in a clean pan, no oil. Toast until the seeds start to pop. Remove from heat and add the olive oil and BBQ spice. Toss and keep until needed. Once the beets are to your liking, remove them from the bag and place in a bowl with cold water. You should be able to remove the peels or dirty bits of hair with your hands or use a small knife. Cut the beets in quarters and place in a bowl. Add the vinaigrette and chopped herbs as well as the vinaigrette. Break the goats cheese (chevin) into small chunks and place on the salad and just before serving add the toasted nuts.

Beetroot Salad with Goats Cheese.

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