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Beetroot, st. tola cheese and herb salad

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

Beetroot, st. tola cheese and herb salad

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.

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Serves: 2

Prep: 5 min

Ingredients
500g young baby Beetroot, cooked
250g fresh St. Tola Cheese
1 sprig savory
1 sprig Parsley
1 sprig chervil
1 sprig marjoram
few leaves baby Sorrel
50g pine nuts
Olive oil
saba or balsamic Cream
1/2 lemon, juice only