Beetroot and Goats Cheese Salad

by grainnep

Beetroot Salad, Pine Nuts, Salad Leaves, Goats Cheese

I’ve spoken a little bit about my adventures in gymnastics before. I tend to get funny looks when I mention it as its not that common in Ireland for women of a certain age to still be throwing themselves at a crashmat in the hope that something beautiful will result. I love it tho, I’m no Nadia but I’m pretty strong, reasonably fit and it helps keep me that way. I hope to keep it up for as long as I can as it is fantastic all round workout and good fun. This week tho’ I have struggled with work and other stuff which kept me away from my class. To compensate, I decided to try eat really clean for the week since I wasn’t getting my normal quotient of exercise in. This salad was dinner last night – beautiful beetroot paired with goats cheese and some pine nuts for crunch. I love it for it’s flavour but its also a real winner nutritionally, rich in antioxidants and nutrients, great for cardio vascular health and tastes so yummy. My mother used to love eating the beetroot that came from a jar – she loved the pickling juices. Me, not so much – I prefer to buy fresh beetroot and roast it if I can, or to buy the vac packed version. Either way this is delicious – pack the rest in a lunch box the next day to bring to work and have with some crunchy veggies like carrots and celery.

500 gr beetroot.
1 garlic clove peeled mashed and crushed.
2 tbsp extra virgin olive oil.
5 tbsp Greek style natural yoghurt.
.5 tbsp of balsamic vinegar.
1 tbsp of spice mix like my garam masala from here or a bought version.
Salt and Pepper.

Set aside 100gr of beetroot
Put everything bar the yoghurt into the blender and blend well to a puree.
Add the yoghurt and pulse till mixed.
Season with salt and pepper, taste and if you are happy, tip into a bowl.
Chop the remaining beetroot into small dice and incorporate into the beetroot puree. This gives a lovely texture that
is not all smooth puree.

Plate up as shown with your goats cheese of choice, some toasted pine nuts and a selection of dressed salad leaves. I put a metal ring (like a scone cutter) onto the plate and filled it with the beetroot and lifted the ring away to make a nice shape, but that’s optional! I had some left over baby potatoes which I tossed in oil and herbs and roasted in the oven for a few minutes which I also used. Just delicious!.

Beetroot Salad with Goats Cheese

And plenty over the next day for dipping with some Pitta crisps brushed with oil and baked in the oven for about 5 minutes.