Rate this recipe


Beetroot, Goat’s Cheese & Watercress Salad with a Sweet Mustard Dressing


A simple salad recipe with spectacularly balanced flavours

  • Serves: 4 |
    4 servings
  • Difficulty:

  • Prep Time : 15 mins |
  • Cook Time : 20 mins
Crush Mag Online Crush Mag Online

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

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.