Beetroot, goat’s cheese & anchovy salad

Beetroot, goat’s cheese & anchovy salad

snacks and sides | serves 4

1. Place the leaves, croutons, goat’s cheese and anchovies in a large bowl and gently toss. Season well, drizzle with olive oil and toss again. Place the beetroot on top and serve.


Recipe Andy Harris
Photo Sam Stowell

from Issue 16


• A handful each of watercess, lamb’s lettuce, rocket and frisée
• 500g croutons
• 300g goat’s cheese,crumbled
• 12 marinated anchovies
• extra-virgin olive oil
• 500g boiled & dressed beetroot

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