Beetroot and goat cheese salad with rocket

Can you ever have too many salad recipes up your sleeve? Probably not. This tender, earthy root veg, easily sliced with a mandoline, not only looks beautiful with the soft, pale goats cheese but it’s packed with little blood oxygenators. Dig in, your body will thank you.

Ingredients (serves 2):

6 whole beetroots, in vinegar
1 tub of goats cheese
1 tin of anchovy stuffed green olives
1 packet of rocket
Dash of balsamic and olive oil
Salt and pepper to taste

Tools:

We used the De Buyer Kobra Complete Slicer to make this salad speedily but you can also use your own knife skills.

Method:

1. Slice the beetroot with a mandoline or a sharp knife and steady hands, and plate.
2. Crumble the goats cheese over your sliced beetroot.
3. In a mixing bowl, mix together  the drained olives, rocket, balsamic and olive oil. Add salt and pepper to taste.
4. Pile this mixture on top of the beetroot and goats cheese. Serve immediately.

A salad for your next braai perhaps? Oh how we do like taking a fresh summer salad approach to the wintery root vegetable. Take the beet route, friends.

 With thanks to Sybil Doms for her lovely styling and beautiful recipes.