Name: Beetroot, Goat’s Cheese & Watercress Salad with a Sweet Mustard Dressing
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Ingredients: 4 medium beetroot, kept whole with about 7 cm of the stem still intact; 2 x 100 g logs goat’s cheese, cut into slices; 3 C (750 ml) watercress; 4 tsp (20 ml) sesame seeds, toasted; ¼ C (60 ml) condensed milk; 4 tsp (20 ml) wholegrain mustard; 2 Tbsp (30 ml) red wine vinegar

Description

A simple salad recipe with spectacularly balanced flavours

Ingredients

4 medium beetroot, kept whole with about 7 cm of the stem still intact
2 x 100 g logs goat’s cheese, cut into slices
3 C (750 ml) watercress
4 tsp (20 ml) sesame seeds, toasted
Sweet Mustard Dressing
¼ C (60 ml) condensed milk
4 tsp (20 ml) wholegrain mustard
2 Tbsp (30 ml) red wine vinegar

Instructions

Cover the stems of the beetroot with foil. Place them in a pot of cold water and bring to the boil. Boil for 15–20 minutes until tender. Let them cool completely then cut into quarters.

Mix together the dressing ingredients and keep to one side.

Arrange the beetroot quarters on serving dishes, and top with slices of goat’s cheese and watercress. Scatter the toasted sesame seeds over and serve the dressing on the side.

Serve with grilled ciabatta.