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Mandolin salad
With beetroot, goat’s cheese & apple
Mandolin salad
Serves 6
Cooks In15 minutes
DifficultySuper easy
Nutrition per serving
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.
Jamie Magazine
