Roast beetroot, clementine and goats cheese salad
'This is such a vibrant, fresh salad! Beetroot is a fashionable and healthy ingredient
in its own right, but the zingy addition of the ClemenGold makes it very special. This
would be great served as a light lunch or a side to grilled Chicken, duck or even fish.'
Roast beetroot, clementine and goats cheese salad recipe:
Salad lettuce leaves
1 head of fennel
1 bunch of watercress, washed and trimmed
4 medium sized, ready-cooked beetroot
300g of soft rind-less goats cheese
Sea salt and black pepper to season
25ml white wine vinegar
75ml extra virgin olive oil
1 tbsp of finely chopped chives
How to make:
1. For the dressing, zest and juice the ClemenGold into a small saucepan, add the
vinegar, bring to the boil, then turn down and simmer for 15 minutes or until reduced
2.Then take off the heat, cool completely, add the olive oil and chives.
3. For the salad, take the lettuce leaves, trim and slice the fennel as thinly as possible, then mix with the dressing and the watercress.
4. Slice the beetroot into six and peel the 4 ClemenGold, then slice through the middle, to get lovely flower like slices.
5. To serve, plate up a pile of the leaves and fennel and top with the beetroot and ClemenGold, then crumble over the goats cheese.