Recipes

Candied Beet Carpaccio & Goats Cheese Salad

I bloomin’ love candied beets. Fact. They make a salad look incredibly stylish and it tastes fantastic. This is a great salad to enjoy as part of a light lunch alongside some fish or as part of an alfresco BBQ feast. Enjoy!

To feed 4

Ingredients
4 candied beetroots, washed
50g edamame beans
1 pinch of chia seeds
200g green beans
75g bag of watercress
Basil cress to garnish
1 bunch of chopped mint
1 bunch of dill
50g crumbled goat’s cheese
Zest of 1 lemon
Pinch of Malden sea salt
Pinch of freshly ground pepper

Dressing
3 tbsp balsamic vinegar
1 spoonful of Dijon mustard
4 tbsp good quality olive oil
Pinch of Malden sea salt
Pinch of freshly ground pepper

Method:
1. Thinly slice the beetroot, ideally a mandolin makes this simple, a peeler is another way to get wafer thin slices.
2. In a pan of boiling water blanch the green beans and run under cold water.
3. In a bowl mix the beans, beetroot, herbs, goats cheese, lemon zest and seeds.
4. Mix well, season and add in the water cress.
5. Pile onto a gorgeous serving plate.
6. In a jar shake all the dressing ingredients, pour over the salad and enjoy!

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