Jamie Oliver

Mandolin salad

With beetroot, goat’s cheese & apple

Mandolin salad Print

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
    18%
  • Carbs
    10.6g
    4%
  • Sugars
    9.9g
    11%

Of an adult's reference intake

Jamie Magazine
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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, peeled and trimmed
  • 2 apples
  • rapeseed oil
  • cider vinegar
  • ½ bunch of fresh mint , leaves picked and finely sliced
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Jamie Magazine
Recipe From

Jamie Magazine

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Method

  1. 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.
  2. 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.
  3. 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.

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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