Salad of goat's cheese, Parma ham and beetroot
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Simple yet elegant, this goat's cheese salad recipe from Andy Waters is an excellent starter that takes little time to prepare. Goat's cheese and beetroot work wonderfully together, and with the addition of salty Parma ham this small plate packs a delightful amount of flavour.
First published in 2015
Ingredients
Metric
Imperial
- 150g of goat's cheese
- 1/2 large shallot
- 20g of parsley
- 50g of double cream
- 2 cooked beetroots
- 4 slices of Parma ham
- 100g of mixed salad leaves
- 1 pinch of salt
- 1 pinch of white pepper
SAVE RECIPE
Equipment
- Blender
Method
1
Blend together the goat’s cheese, double cream, shallots, salt, pepper, and parsley
- 150g of goat's cheese
- 50g of double cream
- 1/2 large shallot
- 1 pinch of salt
- 1 pinch of white pepper
- 20g of parsley
2
Slice the beetroot finely and divide across 4 plates. Top with the goat's cheese mixture and slices of Parma ham. Serve with some salad leaves
- 2 cooked beetroots
- 4 slices of Parma ham
- 100g of mixed salad leaves
First published in 2015
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