I first made a version of this salad on Christmas Day because the colours of the red beet, white cheese and green rocket were just what I was looking for on a Christmas table. I also wanted something a little sharp to cut through the otherwise heavy holiday fare.
Over the past few months, the salad has lost and gained a few ingredients and become a favourite. The mixture of spicy leaves, sweet beets and creamy cheese is really lovely and makes a filling lunch by itself or with a couple of oatcakes on the side.
Rocket, beetroot and goat-cheese salad
- 70 grams rocket
- 3 small beets
- 120 grams mild goats cheese – something like a young Chabichou
- 3 sticks celery
- large handful fresh coriander leaves
- half handful of parsley leaves
- small handful of almonds
- 2 tablespoons olive oil
- 1 tablespoon red wine vinegar
- salt and pepper
Trim and wash the beets. Place is a saucepan and cover with cold water. Bring to the boil and simmer for 30 minutes, or until they pierce easily with a sharp knife. (Vaccum-packed beets that have already been cooked and peeled are also a good option.)
Toast the almonds in a dry fry-pan or the oven. Leave them to cool and then chop roughly.
Slice the celery and tear up the herbs. Mix the celery, herbs and rocket in a salad bowl. Whisk the oil and vinegar together with salt and pepper to taste. Toss this through the leaves. Add the beets and cheese and toss gently. Sprinkle with extra coriander and the almonds.