I would usually make this during summer but it is nice during winter especially when you serve the beetroot warm.
Ingredients:
1 raw beetroot or just buy a packet of cooked beetroot.
I bag of fresh salad leaves. ( If you want a real treat go to the Temple Bar market on Saturdays in Dublin to get some there.)
I clove of garlic.
3 tbls of Rapeseed oil (Prefer this as it is full of Omega 3 oils and is way nice than Oliver oil in salads)
Juice of half a Lemon
Soft goats cheese. (Lidil do a lovely one)
Extra's (you can add walnuts if you like... I just didn't this time)
To make:
So if you bought the beetroot raw then you should pop it into a big pot of boiling water and leave it there for an hour, maybe an hour and a half. It needs to be soft. This is well worth the effort if you have time as there is a nicer flavor from a freshly cooked beetroot.
Wash your salad leaves and place in a big salad bowl.
In a cup, crush a garlic clove, add the juice of half a lemon and then add a good glug of rapeseed oil. Add this to the salad leaves and stir.
Chop the beetroot into thin slices and add.
Then add the goats cheese.
Tip: This should be consumed as soon as possible, it's not a dish that keeps overnight!
Enjoy
A x
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