Asparagus, beetroot and goat’s cheese salad
You can serve this asparagus, beetroot and goat’s cheese salad as a starter at a dinner party or as a quick and easy lunch/brunch for lazy weekends. You can use any kind of ready-mixed salad, I particularly like the nutty spinach-watercress-rocket mixture. Serve it with fresh bread or crostini.
Ingredients
Method
- Mix the garlic with the oil and vinegar.
- Cut the beetroot into wedges and pour over them half of the dressing.
- Snap off the woody ends of the asparagus, then cut in half and put them in a saucepan. Add just enough cold water to cover them, then bring to the boil. Cook for 1 minute, then rinse with cold water.
- Cut the goats cheese into 4 equal parts, brush the exposed sides with oil then griddle for 3-4 minutes until lightly charred.
- Put one handful of salad leaves on each plate, divide the asparagus & beetroot between them, then put one piece of goat’s cheese on top.
- Drizzle the dressing over the salad.