3 large raw beetroots , different colours if possible, such as golden, candy and red, peeled and trimmed
½ bunch of fresh mint , leaves picked and finely sliced
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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.