Thursday, 5 February 2009
Beetroot and Goats Cheese Salad
This is a lovely way of using up the masses of beetroot that are making it into my veg box at the moment. The sweet beetroot with the sharp goats cheese is great, and really wakens up the taste buds in the dead of winter.
4 or so beetroot
handful of parsley
Boil the beetroot with their skins on in salted water until just tender. Let them cool a little and then peel them and slice thinly. Drizzle a little olive oil over them, chop the parsley roughly, scatter it and the crumbled goats cheese over the beetroot, and season with a little salt and black pepper.