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Beetroot, Cherry & Goat's Cheese Salad


This was a lucky accident. Which I've heard you're never supposed to say about your children....but if you are a beetroot salad, and your mother tells you that you're a lucky accident I think you should feel proud, because you could not possibly havebeen predicted, and you're more bloody delicious than anyone could've imagined if they'd tried! 

Some friends and I are doing a weekly challenge at the moment, where we all have to create a different coloured dish each week. This week's colour was red, and so I roamed the supermarket looking for red things. Without that as an incentive I'd never have thought to combine cherries with beetroots, rocket and goats cheese, and thank goodness I did!

It's weird in all the right ways. In fact, I think it's fantastic! Give it a go!



Ingredients

4-5 small beetroots

2 handfuls of rocket leaves

2-3 Tbps goat milk feta

1/4 cup cherries, quartered and seeds removed

1 large red chilli, thinly sliced

1 tsp pink peppercorns

Method

Cut the stems off the beetroot, place in a saucepan of boiling water (fully submerged) and let boil until they feel tender when you poke them with a knife. Drain and leave to cool

Once they've cooled down a little (so they don't burn your hands at the slightest touch) peel the outer layer of skin off the beetroots - it should come off nice and easily, leaving a pretty, smooth and shiny beet underneath! Cut these into halves or quarters

Put a splash of olive oil in a frying pan, and place your beets cut side down into the pan. Season with a little salt, and fry on each side until they go a lighter pink colour and look a little crispy (about 3-5 minutes)

In a salad bowl, combine your warm fried beets, fresh rocket leaves, quartered cherries, chilli and peppercorns. Toss gently to mix.

Serve with chunks of the goat milk feta torn on top