Sorrel, Beetroot and Goats’ Cheese Salad

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By Mark Hix

Published 2006

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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.