Beetroot, st. tola cheese and herb salad

By: Matthew Fort From: Market Kitchen

Printer friendly version

This recipe is classed as easy

Be the first to
rate this recipe

  • 1 star
  • 2 star
  • 3 star
  • 4 star
  • 5 star

Rate & comment
Prep time:
5 mins
Cook time:
Serves:
2

The creamy Irish goats' cheese, St. Tola, is perfectly complemented by earthy beetroot and fresh herbs in Matthew Fort's quick recipe

Ingredients

Conversion Calculator
Close

Conversion calculator


Go

Result: 00.00

Method

1. Peel the cooked beetroot and chop into small squares.

3. Slice the cheese into rounds.

4. Strip the leaves off the stalks of the herbs and mix together.

5. Put a hummock of the herb leaves of each plate, scatter the beetroot cubes and pine nuts between them and arrange the cheese slices daintily on the top.

6. Drizzle the plate with some olive oil, saba and a squeeze of lemon juice. Season with salt and pepper, then serve.

Comments & Ratings

You need to be logged in to comment or rate this recipe

Register

Password reminder?
Resend activation