Beetroot Mango Salad With Soft Goats Cheese Recipes

BEETROOT SALAD RECIPE

Steps:

• Trim off any leafy greens attached to your beets. Depending on your preference, leave the root attached or cut it off. Wash the beets thoroughly.
• Boil a large pot of water. Making sure there's enough water to cover your beets. Once it reaches a full boil, carefully place the beets in the water with the lid on and allow them to boil for 45-60 minutes. You will know if the beets are done cooking if you can easily pierce through the center of the beets with large fork.
• Remove the beets from the water. Place them in a bowl, and then in the refrigerator to cool.
• While the beets are cooling, make the dressing by stirring together 3 tablespoon of extra virgin olive oil and 3 tablespoon of freshly squeezed lemon juice. Optional: Whisk in 2 teaspoon of honey if you prefer a sweet dressing. Keep in mind that beets are already fairly sweet so the honey may not be neccesary.
• Once the beets are cool, the skins should slip off easily. Rub the skin off with your thumb, and then peel it off in strips with your fingers. Or use a knife to remove the skins.
• Chop the cooked beets into about 1" cubes. Place the beet cubes in a mixing bowl.
• Pour the olive oil and lemon juice dressing over the beets. And toss the beets in the dressing.
• Sprinkle the mixutre with salt and pepper, add the parsley and toss again. Taste the salad to see if it needs more salt at this point.

BEETROOT & MANGO SALAD WITH SOFT GOAT'S CHEESE

Steps:

• Arrange the beetroot slices on a platter. Cut the mangoes either side of the flat stones, then peel and thinly slice the flesh. Lay the slices over the beetroot. Roughly crumble the goat's cheese on top, then scatter over the rocket.
• Mix the orange and lemon juice, mustard and some seasoning in a small bowl. Whisk in the oil, then drizzle over the salad.

GOAT'S CHEESE & BEETROOT SALAD

Steps:

• Thinly slice the beetroot, either with a very sharp knife or on a mandolin. Arrange overlapping slices over four dinner plates.
• Put all the dressing ingredients into a jar, replace the lid, then shake well to mix. Drizzle a little over the beetroot. Slice the goat's cheese into 12 and put 3 slices on top of each serving of beetroot. Toss the salad leaves in a little dressing, then put a small pile of leaves on top of each serving of cheese. Drizzle with the remaining dressing.