Salad

Beetroot Salad with Goat’s Cheese

Name: Beetroot Salad with Goat’s Cheese
Cook time: 5 min
Yield: Serves 4
Ingredients: (Serves 4); 250g lamb’s lettuce; 2 cooked beetroot (about 300g), thinly sliced; 2 Figs; 1 crisp apple (like Granny Smith), thinly sliced; Juice of ½ lemon; 10–12 fresh walnut halves (or 24 dried ones); Mini Goat Log 150g; 1 tbsp Honey; 2 tbsp Edmond Fallot Red Wine Vinegar

Cook: 5 mins
Serves: Serves 4
Difficulty: Easy
Method: No-cook

Ingredients

(Serves 4)
250g lamb’s lettuce
2 cooked beetroot (about 300g), thinly sliced
2 Figs
1 crisp apple (like Granny Smith), thinly sliced
Juice of ½ lemon
10–12 fresh walnut halves (or 24 dried ones)
Mini Goat Log 150g
1 tbsp Honey
2 tbsp Edmond Fallot Red Wine Vinegar

Method

1. Prep the Lettuce: Soak lamb’s lettuce in ice water to crisp up, then drain and dry.
2. Prepare Walnuts: If using fresh walnuts, crack and toast briefly. For dried walnuts, boil for 2 minutes to remove skins, then soak in cold milk for 20 minutes. Drain and pat dry.
3. Slice the Beetroot: Cut beetroot into thin slices (like carpaccio) and dice any leftover bits.
4. Slice the Apple: Thinly slice the apple into decorative pieces, sprinkling with lemon juice to prevent browning.
5. Make the Dressing: honey, red wine vinegar, salt, and pepper. Toss the lettuce in the dressing.
6. Assemble the Salad: Arrange beetroot slices on plates, add apple slices and diced beetroot. Top with goat’s cheese chunks, walnuts, and the dressed lettuce.