Browsing through the pages of the August Edition of Observer Food Monthly I was inspired by Nigel Slaters ” Beetroot and Goat’s Cheese Salad”. The colour looked amazing, but it’s quite hard to find a good selection of different coloured beetroots in the greengrocers these days. So, on a trip out to Camden recently I popped into Parkway Greens greengrocers on Camden Parkway. This enterprising little store which fearlessly trades right opposite the giant Whole Foods Market has one of the best selections of fruit and vegetables that I have ever come across. I was able to find a trio of beets of the deep yellow, traditional deep magenta and a wonderful raspberry ripple colour variety.
Back in the kitchen I set about personalising the recipe to my taste by using a mild smooth and lemony Waitrose British Soft Goat’s Cheese.
The recipe will serve 4 as a starter or 2 as a main course.
beetroot 3 medium sized ( assorted colours)
olive oil 8 tbsp
Dijon mustard 4 tsp
lemon juice of half
honey 2 tsp
goat’s cheese 200g soft and fresh
Peel the beets and then slice with a mandolin or a knife as thin as you can and place in a shallow dish.
Make up the marinade by combining the oil, lemon juice ,mustard and honey into a smooth emulsion. Pour over the beets and allow them to soften by leaving for at least an hour.
Slice the caperberries in half.
Remove the beets from the marinade taking care not to disturb the emulsion too much to reduce transfer of the colour.
Arrange the slices of beetroot in any random order to show off the colours. Slice the goat’s cheese and divide up between the portions.
Whisk up the emulsion
again and drizzle over the plates of beets and goats cheese.
Garnish with the caperberries and serve.
Serve with a chilled Sancerre, Pouilly Fumé or St. Bris!