Jamie Oliver

Mandolin salad

With beetroot, goat’s cheese & apple

Thanks for voting. Why not leave a comment
Rate
(5)

Mandolin salad

Serves 6
Cooks In15 minutes
DifficultySuper easy
Nutrition per serving
  • Calories
    195
    10%
  • Fat
    12.2g
    17%
  • Saturates
    6.3g
    32%
  • Protein
    9g
    20%
  • Carbs
    10.6g
    4%
  • Sugar
    9.9g
    11%

Of an adult's reference intake

Fat

We all need to eat a small amount of fat because it protects our organs and helps us grow. But we need to be careful about how much fat we eat and what kinds of fat, because in higher levels it’s associated with weight gain, diabetes, cancer and heart disease

Jamie Magazine
Recipe From

Jamie Magazine

Save 35% on a year's subscription with our special offer

Nutrition per serving
  • Calories
    195
    10%
  • Fat
    12.2g
    17%
  • Saturates
    6.3g
    32%
  • Protein
    9g
    20%
  • Carbs
    10.6g
    4%
  • Sugar
    9.9g
    11%

Of an adult's reference intake

Fat

We all need to eat a small amount of fat because it protects our organs and helps us grow. But we need to be careful about how much fat we eat and what kinds of fat, because in higher levels it’s associated with weight gain, diabetes, cancer and heart disease

ADVERTISEMENT
Tap For Method

Ingredients

  • 200 g soft goat's cheese
  • 50 ml milk
  • 3 large raw beetroots , different colours if possible, such as golden, candy and red, peeled and trimmed
  • 2 apples
  • rapeseed oil
  • cider vinegar
  • ½ bunch of fresh mint , leaves picked and finely sliced
Tap for method

Share this Recipe

Copy URL
Tap For Ingredients

Method

I’d recommend investing in a mandolin. The beauty of them, as you’ll see in this simple salad, is that they quickly turn something frumpy into a thing of beauty.

Whizz the goat’s cheese and milk in a food processor until blended to the consistency of thick cream. Season to taste, then spoon over a large platter.

Finely slice the beetroots and apples (cores and all) using a mandolin. Toss them together with a little drizzle of rapeseed oil and a tiny splash of cider vinegar. Pile it all on top of the goat’s cheese mix, sprinkle over the mint and serve immediately.

Tip

View Comments

Jamie's world