Mandolin salad

Name: Mandolin salad
Total time: 15 min
Yield: 6
Ingredients: 200 g soft goat's cheese; 50 ml milk; 3 large raw beetroots different colours if possible, such as golden, candy and red; 2 apples; rapeseed oil; cider vinegar; ½ bunch of fresh mint (15g)

With beetroot, goat’s cheese & apple

“Using a mandolin to make this ribbon salad quickly turns something frumpy into something gorgeous ”

Serves 6

Cooks In15 minutes

DifficultySuper easy

Vegetables, Christmas, Dinner Party, Lighter New Year

Nutrition per serving

Calories

195

10%
Fat

12.2g

17%
Saturates

6.3g

32%
Protein

9g

18%
Carbs

10.6g

4%
Sugars

9.9g

11%

Of an adult's reference intake

Jamie Magazine

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Ingredients

200 g soft goat's cheese
50 ml milk
3 large raw beetroots , different colours if possible, such as golden, candy and red
2 apples
rapeseed oil
cider vinegar
½ bunch of fresh mint , (15g)

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Jamie Magazine

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Method

Whizz the goat’s cheese and milk in a food processor until blended to the consistency of thick cream. Season with sea salt and black pepper to taste, then spoon over a large platter.
Peel and trim the beetroots, then finely slice with the apples (cores and all) using a mandolin (always use the guard). 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. Pick and finely slice the mint leaves, sprinkle them over and serve immediately.