Recipe – A different Beet Salad

Beet Salad

A Different Beet Salad…

Serves 2

3 medium beets, roasted and cooled (I used yellow and white beets)

1 orange – peeled and sliced

1/3 cucumber, sliced

40g of soft goat cheese, crumbled

1 tbsp basil, chopped

1-2 tbsp olive oil

Freshly Ground Black Pepper

 To roast beets, wash and wrap in foil before placing in a 180 degree oven for 40-50 minutes (depending on size).


After beets have cooled and have been peeled, chop them and layer on a plate with orange and cucumber slices. Top with crumbled goat’s cheese and basil and top with olive oil.

Serve cold or at room temperature.  Perfect for a warm sunny day!  The flavours go together very nicely.  I served it with seared tuna but would also be a good accompaniment to other fish or chicken dishes.  Enjoy!


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