Prep time: 10 mins
Serves: 4
Ingredients
- 1 Bunch Beetroot + 1 Golden Beetroot (Optional)
- 120g Goat Cheese
- 1 Punnet mix leaves salad
- 3 Tbsp Vincotto
Method
- Wash and peel the beetroots.
- Grate the beetroots into a bowl.
- Arrange the mixed salad leaves on a platter and scatter the grated beetroot on top.
- Scatter pieces of goat cheese evenly over the salad and drizzle with some of the marinated oil.
- Drizzle with vincotto and serve cold or at room temperature.
Chef's tips:
- Serve the beetroot salad as a side dish with any roast dinner or grilled meats.
- Serve it as a main vegetarian dish and add candied nuts, seeds, and any other roasted vegetables of your choice.
