Raw Beetroot Salad with Grilled Goats' Cheese Recipe

Grilled goats' cheese in this beetroot salad is a really lovely warm addition to a cold salad. The dressing contains horseradish which is quite hot and peppery, and goes really well with the sweeter beetroot. Make this salad recipe for a dinner party or for lunch. It goes just as well with some leafy green salad.

Raw Beetroot Salad with Grilled Goats' Cheese

Taken from Light and Healthy by Donna Hay (£18.99; Hardie Grant)

Ingredients

• 4 large beetroots, peeled and trimmed
• 1 carrot, peeled and trimmed
• 100g baby or small beetroot leaves
• 300g firm goat's cheese, cut into 8 rounds
• Vegetable oil, for brushing

For the horseradish dressing:

• 2tbsp white wine vinegar
• tbsp olive oil
• tsp freshly grated horseradish
• Sea salt and cracked black pepper

Method

1. To make the horseradish dressing, place the vinegar, olive oil, horseradish, salt and pepper in a bowl and whisk to combine. Set aside

2. Using a mandolin, thinly slice the beetroot and carrot and place in a bowl with the beetroot leaves. Add the dressing and toss gently to coat. Divide the salad between serving plates

3. Brush the goat's cheese with a little oil and place on a baking tray lined with non-stick baking paper. Cook under a preheated hot grill (broiler) for 8-10 minutes or until golden

4. Serve the goat's cheese with the salad