recipe_balkanSalat
Balkan roasted beetroot and goat's cheese salad

The sweet taste of the roasted beetroot compliments the creamy texture of Frico Mild Chevrette cheese perfectly, making this a popular salad combination. Serve with crusty bread for a quick and easy starter or light lunch.



Serves: 4
Preparation time: 10 minutes
Cooking time: 40 minutes

Nutritional values per serving:
427 kcal/1784 kJ
Ingredients
  • 8 medium beetroot, peeled and cut into quarters
  • 45 ml (3 tbsp) olive oil
  • 15 ml (1 tbsp) balsamic vinegar
  • 50 g (2 oz) pine nuts, roasted in a frying pan (without using oil)
  • 150 g (5 oz) mixed salad and herb leaves, e.g. baby spinach, rocket and chives
  • 10 ml (2 tsp) clear honey
  • 200 g (7½ oz) Frico Mild Chevrette, cut into small cubes
  • Bread to serve

 

Preparation
  1. Preheat the oven to 190ºC, 350º F gas mark 5.
  2. Put the beetroot on a baking tray and drizzle over 15 ml (1 tbsp) of the
    oil, season well with salt and freshly ground black pepper. Roast for 35-40 minutes, turning halfway, until tender. Allow to cool slightly.
  3. Place the beetroot, pine nuts and salad leaves in a bowl. Whisk the remaining olive oil, balsamic vinegar and honey together and season
    to taste with salt and black pepper. Pour this dressing over the salad and gently toss together.
  4. Divide the salad between 4 plates and arrange the Frico Mild Chevrette over the top. Serve immediately with crusty bread, such as walnut bread.
Wine suggestions
Sauvignon Blanc, Australia or Chenin Blanc, France
Cook's tip
Frico Mature Chevrette can be used as an alternative cheese.
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