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Beetroot and radish salad with goat’s cheese

This beetroot and radish salad with goat’s cheese is a lovely, easy dish. You can make it with shop-bought marinated beetroots or your own roasted ones. Serve it with sourdough as a vegetarian meal or as a side dish with grilled meat/fish.
Print Recipe
Prep Time 10 minutes
Resting Time 4 hours
Total Time 10 minutes
Servings: 4 people
Cuisine: British
Calories: 1234
Ingredients Method

Ingredients
  

  • 4 roasted or cooked baby beetroots
  • 2 roasted garlic cloves
  • 1 roasted red onion
  • 1 handful radish
  • 1 handful mixed salad leaves
  • 50 g Goat’s cheese
  • 2 Tbsp olive oil
  • 2 Tbsp Balsamic vinegar
  • 1 tsp black cumin Nigella seeds
  • A few int or parsley leaves

Method
 

  1. Cut the beetroots and radishes into small wedges.
  2. Scatter the salad leaves onto a platter, then arrange the beetroots and radishes on top.
  3. Remove and discard the skins of the garlic and onion. Cut the onion into thin slices and mush the garlic flesh. Scatter the onion on top of the salad, then crumble the cheese all over the salad.
  4. Mix the oil, garlic and balsamic and pour this over the salad.
  5. Finally, sprinkle the cumin seeds on top and serve.