Pis­ta­chio-crumbed Goat’s Cheese Salad

Good Housekeeping (South Africa) - - YOUR KITCHEN -

Look out for dif­fer­ent va­ri­eties of raw beetroot, such as candy-striped or golden beetroot. Serves 4

2 raw beetroot, trimmed and peeled 3 cooked beetroot juice of 1 lemon pinch of sugar 50g pis­ta­chios, chopped 2 x 150g logs soft goat’s cheese 2 car­rots, peeled into rib­bons 100g rocket or baby spinach 3 tbsp ex­tra-vir­gin olive oil 2 tbsp bal­samic glaze

1. With a man­dolin (or sharp knife) thinly slice raw and cooked beetroot; keep sep­a­rate. In a medium bowl, mix raw beetroot with the lemon juice and sugar. Set aside. 2. Scat­ter half the pis­ta­chios over a plate. Roll the out­side of the cheese logs in pis­ta­chios to coat (re­serve ex­cess nuts), then cut each log into six even rounds. 3. Di­vide raw and cooked beetroot (re­serve raw-beetroot bowl), car­rots and rocket among 4 plates. Top each with three goat’s cheese slices. 4. In the raw-beetroot bowl, whisk olive oil and bal­samic glaze with some sea­son­ing. Driz­zle over the salad be­fore serv­ing. Sprin­kle over re­main­ing pis­ta­chios and serve.

EACH SERV­ING About 2 070kJ, 22g protein, 35g fat (16g sat­u­rated), 20g car­bo­hy­drate (18g to­tal sug­ars), 7g fi­bre.

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