Crumbed Goat Cheese Salad


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
  • 3 tbsp fine, dry breadcrumbs
  • 4 medium beetroot, cooked
  • 200 g baby rocket or spinach leaves


  • 2 tbsp extra virgin olive oil
  • 1 tbsp white wine vinegar
  • 1 tbsp finely snipped chives
  • sea salt
  • freshly ground black pepper


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 dressing and arrange in the centre of the beetroot.

Heat a non-stick fry pan, and dry-fry each slice of goat cheese until golden brown, carefully turning once. Gently lift the goat cheese onto the leaves (it may break up, but that’s okay). Drizzle any remaining dressing over and around.