Roast Beetroot Salad with Goats Curd and Preserved Lemon
Roasted beetroot. Sliced and generously dressed, with yummy goats curd, preserved lemon and fresh herbs.
2-3 good sized beetroots
2 Tbsp EV olive oil
1 scant Tbsp wine vinegar or lemon juice
salt and pepper
1 quarter / wedge preserved lemon, rinsed and pulp removed
a few stems of mint and parsley
fresh goats curd or soft goat cheese
Roasted beetroot. Sliced and generously dressed, with yummy goats curd, preserved lemon and fresh herbs. So simply good! Add roasted walnuts for crunch, and feel free to omit the big salty flavour of lemon rind if you aren’t keen on it.
Roast Beetroot with Goats Curd and Preserved Lemon
Roast the beetroots for about an hour, just as they are, with the skin on. You could also boil them whole which will take about the same time. Once they’ve cooled a bit, slice the ends and rub off the skin which should come away really easily. Use gloves for this if you don’t want pink fingers for the rest of the evening. And work with them in a bowl if you don’t want beetroot stains on everything.
Slice or dice the beetroot in whatever way you like. Mix up the dressing, give it a taste test, and drizzle generously over the warm beetroot.
With some kitchen scissors, snip the herbs and the rinsed wedge of preserved lemon over the beetroots. Top with dollops of the fresh goats curd.