UKTV recipes
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

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.

Comments                        add a comment add a comment

 
Be the first to add a comment...
easy
 
Serves: 2
vegetarian quickcook
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

 

Top Sponsored Searches

Advertisement

 
 
 
Like this recipe?
 
print Print
 
Print this recipe
 
save Save
 
Save this recipe to My Recipe Book
 
share Share
 
Email to a friend
 
 
 
 
 
Sky Channel 259, Virgin TV 260
UKTV Food On TV Now

UKTV Food  All UKTV