Name: Sorrel, Beetroot and Goats’ Cheese Salad
Yield: Serves 4—6
Cuisine: British
Ingredients: ½ tablespoon clear runny honey; 1 small piece of soft goats’ cheese, about 150 g, at room temperature; a good handful of silver sorrel leaves, or other small salad leaves; 200 g baby beetroots, cooked and peeled; salt and freshly ground black pepper; 6-7 tablespoons extra-virgin rapeseed oil or olive oil; a few chives, snipped into 7-8cm lengths; 2 tablespoons white wine vinegar

Preparation info

Serves
4—6

Difficulty
Easy

Appears in

British Regional Food

By Mark Hix

Published 2006

About

Soft goats’ cheeses, like St Tola, lend themselves perfectly to a refreshing starter or main course salad. There is a great salad leaf I discovered a couple of years ago called silver sorrel, which has a small, almost heart-shaped leaf and the citrus-like flavour of the large-leaved common sorrel. Teamed with some young beetroots, this makes a great salad and a good excuse to get out the extra-virgin rapeseed oil I found in Suffolk.