Crumbed Goat Cheese Salad

Name: Crumbed Goat Cheese Salad
Ingredients: 4 medium beetroot, cooked; 200 g baby rocket or spinach leaves; 200 g baby rocket or spinach leaves; 1 tbsp white wine vinegar; 1 tbsp finely snipped chives; sea salt; freshly ground black pepper; 200 g fresh, firm goat cheese (in a round or log form); 2 tbsp extra virgin olive oil; 200 g fresh, firm goat cheese (in a round or log form); 3 tbsp fine, dry breadcrumbs; 3 tbsp fine, dry breadcrumbs

Preparation info

Serves
4

Difficulty
Easy

Appears in

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.

Ingredients

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

Starter
Vegetarian

Method

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