Recipe – Blood Orange Salad with Goat’s Curd and Beets

‘Tis the season for blood oranges and for lightening up a bit.  Having said that, I could not resist putting a touch of herbed goat’s curd I picked up from Neal’s Yard Dairy.

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The flavour combinations were tangy and sweet with a juicy crunchiness.  Very easy and well

worth making…also an excuse to enjoy goat’s curd the next time you see it on offer.

Juicy blood orange

Juicy blood orange


1 blood orange, peeled and sliced

1-2 roasted beets, sliced

Goat’s curd (quantity to your liking)

3 tbsp, thyme leave separated

Sea Salt, optional

Olive or Rapeseed oil

Mix 2 tbsp of the thyme and goat’s curd and a touch of sea salt in a small bowl. 

Goat's curd and thyme

Goat’s curd and thyme

Mix oranges and beets on a platter and top with herbed goat’s curd. 

I used 1 golden beet and 1 ordinary beet

Top with remaining thyme.   Drizzle with oil.

Finished salad

Finished salad




Filed under Recipes

3 responses to “Recipe – Blood Orange Salad with Goat’s Curd and Beets

  1. Looks awesome and healthy!

  2. Uncle Scot

    Beautiful dish almost as much as you!

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