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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
ingredients
• 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