Mrs. Jackson Cooks

Life through food

Sunny salads: Beetroot, goats cheese and chorizo salad

on April 12, 2011

The sunshine just makes me want to eat salads.  And I had these beetroots in my fridge, delivered by the vege company and I didn’t know what to do with them.  So I found a recipe for beetroot salad.  But I added to it as I went along to make it a bit more substantial.  The beetroots I have are yellow and not red so that saved with the hassle of trying not to dye everything red or purple!  But apart from that, they taste the same.

It was delicious – simple, and delicious.  I’m not a huge beetroot fan, but this was nice!  The original recipe is here

But to be honest, I didn’t stick to this much.  I just used it for inspiration, and I boiled the beetroots according to this recipe.  But you could still make this salad with ready cooked beetroots – just get the vacuum packed ones from the supermarket and ignore the boiling bit of the recipe.

This recipe is very healthy, quite low in calories and beetroot is a superfood – full of lots of lovely antioxidants, so great after a night out!  If you’re vege, of course, leave out the chorizo.

Beetroot, goats cheese and chorizo salad

Serves 2

  • 2 beetroots, washed with stalks removed
  • 2 tsp white wine vinegar (I used red, not sure what the difference would be)
  • 1 tomato, sliced
  • 1 small goats cheese, or about 200g – I used a soft one, but hard is fine too.
  • 10 large green olives
  • 2 handfuls of rocket
  • chopped fresh parsley
  • 6 slices chorizo or other continental cured ham
  • 2 tbsp olive oil
  • 1 tbsp balsamic vinegar
  • salt & pepper
  1. Boil the beetroots in plenty of salted water, and add the vinegar to the water, for about 40 minutes or until they’re tender.  Drain and allow to cool.
  2. Peel the beetroots, halve and slice finely.  Arrange in the centre of plates.
  3. Add the tomato to the beetroot and drizzle over half the oil and balsamic vinegar and season with salt and pepper.
  4. Sprinkle over some rocket and parsley, followed by some olives.
  5. Then add slices of cheese (or crumble it, if hard) and chorizo to the top.  Drizzle over the remaining oil & vinegar.
  6. Serve and eat immediately in the lovely spring sunshine

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