Golden beetroot salad
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Most people may know of only the red/purple variety of beetroot, but there are in fact several varieties available. This beetroot salad recipe from Simon Hulstone is for golden beetroot salad. This salad is a marvellous vegetarian starter, particularly for any fan of goats cheese.
First published in 2015
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Ingredients
Metric
Imperial
Beetroot Salad Recipe
- 4 golden beetroots
- 150g of goat's cheese
- 50g of baby watercress
Dressing Recipe
- 10g of cracked black pepper
- 50ml of elderflower cordial
- 15ml of champagne vinegar
- 100ml of extra virgin olive oil
- sea salt to season
- salt
- pepper
SAVE RECIPE
Method
1
To make this beetroot salad recipe start by cooking the golden beetroot fully in salted boiling water. Once cooked, allow to cool then peel, cut beetroot into discs or wedges
2
Mix the vinegar and cordial together and whisk in the oil. Season and pour over the beetroot and allow to marinade for an hour. Break the cheese into suitable size pieces and roll in the pepper
- 15ml of champagne vinegar
- 50ml of elderflower cordial
- 100ml of extra virgin olive oil
- 150g of goat's cheese
- pepper
- salt
3
Drain off the beetroot, retaining the dressing and plate beetroot interspersed with the cheese, garnish with the watercress. Finally, drizzle the remaining dressing over and serve
- 50g of baby watercress
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