Beetroot, bacon and goats' cheese salad
This vibrant salad balances the earthy sweetness of cooked beetroot with crispy bacon lardons and creamy goat's cheese. Tossed with fresh watercress, crisp lettuce, and a tangy mustard dressing, every bite offers a satisfying contrast of flavours and textures. Serve it as a light lunch or an elegant starter.
Ingredients
- Olive Oil2 ჩაის-კოვზი
- English mustard1 ჩაის-კოვზი
- White wine vinegar1 სუფრის-კოვზი
- Rapeseed oil3 სუფრის-კოვზი
- Little Gem lettuce2 ცალი
Instructions
8 steps- 1
Arrange the sliced beetroot around the edges of four serving plates, overlapping the slices to form a circle.
- 2
Bring a pan of water to the boil, add the bacon lardons and blanch for 1 minute. Drain and pat dry with kitchen paper.
1 min
- 3
Heat a frying pan until hot, add the bacon lardons and fry for 3-4 minutes, until golden-brown and crisp. Drain on kitchen paper.
4 min
- 4
Whisk the English mustard, white wine vinegar and rapeseed oil together in a bowl for the dressing. Season to taste with salt, freshly ground black pepper and sugar.
- 5
Place the watercress and Little Gem leaves in a bowl and mix together. Add the bacon lardons.
- 6
Preheat the grill to high.
- 7
Place the goats' cheese rounds onto a grill tray and cook under the grill for 1-2 minutes, or until golden-brown and bubbling.
2 min
- 8
To serve, drizzle the dressing over the salad leaves and toss well to coat. Pile the salad into the middle of the serving plates. Balance the goats' cheese rounds on top of the salad and drizzle some more dressing around the edges of the plate.
Nutrition
1 serving ≈ 150 g
Nutrition values are estimates. - means data is unavailable.
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