Crumbed Goat Cheese Salad


Preparation info

  • Serves


    • Difficulty


Appears in

Simple Food

Simple Food

By Jill Dupleix

Published 2002

  • About

Buy cooked beetroot or, better still, cook your own beforehand, then team with flash-fried crumbed goat cheese for a fast and simple sit-down first course.


  • 200 g fresh, firm goat cheese (in a round or log form)
  • 2 tbsp extra virgin olive oil


Cut the goat cheese into 4 slices, around 1 cm thick. Coat each slice in olive oil, then in the breadcrumbs, and chill until required.

Peel the cooked beetroot by rubbing off the skin. Trim neatly, slice into paper-thin rounds and arrange in an overlapping ring on each dinner plate. Whisk the dressing ingredients together in a bowl. Toss the rocket or spinach leaves lightly in the dress