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Balsamic Glazed Beetroot and Goat’s Cheese Salad

natooraThis recipe for Balsamic Glazed Beetroot and Goat’s Cheese Salad has been reproduced courtesy of Natoora -

So what is Natoora all about? Natoora is about the finest quality groceries online: fresh food delivered straight to your door.

Natoora is an online food specialist with a difference. They source the finest quality fresh food and groceries from the best markets and specialist local suppliers in the UK, France and Italy. As suppliers of some of the top restaurants in London, including such luminaries as The River Café, Theo Randall and The Greenhouse, you know you're in safe hands!

Their passion and experience for fresh, seasonal foods is second to none so you can be sure that when you buy online from Natoora, you are getting unrivalled quality and expertise in every product.

Why not find out for yourself by visiting and placing an order.

You won't find a candlemaker but all in one place you will find fresh fruit, vegetables, quality meat and fish, fine cheeses, artisan groceries and much more -

BeetrootGoat’s cheese is one of those fantastic products that changes with the seasons and September is the perfect time to sample some late summer treats.

Why do the seasons affect goat’s cheeses? It’s all down to nature. The goats naturally want to give birth in spring to give their offspring a good chance of survival. After giving birth, they will produce milk for 22 months.

That means that generally speaking, in spring the milk is full of nutrients intended for the new borns. You’ll find young, minerally goat’s cheeses, rich in flavour. In winter, goat’s cheeses are in shorter supply as some of the animals will have naturally stopped producing milk.

At this time of year, after feasting on the lush grasses of spring and summer, the late summer milk creates subtle flavours and a delicate texture in the cheeses.

Ingredients for Balsamic Glazed Beetroot and Goat’s Cheese Salad

6-8 Bulbs of Raw Beetroot
3-4 tbsp Balsamic Vinegar
Goat’s Cheese
150g Baby Leaves such as Pea Shoots
Handful of Shelled Walnuts
Extra Virgin Olive Oil

How to make Balsamic Glazed Beetroot and Goat’s Cheese Salad

  • Trim any leaves off the beetroot but don’t cut the bottom tail.
  • Place in boiling water and leave to gently simmer for 40 minutes to an hour.
  • Drain and leave to cool for a few minutes until ready to handle.
  • Then under running water, gently rub away the skin with your hands – it should come away easily.
  • Cut the beetroot into appealing wedges.
  • Heat some extra virgin olive oil in a pan and add the beetroot.
  • Spoon over 3 - 4 tablespoons of good quality balsamic vinegar.
  • Add the rosemary, some salt and pepper and simmer for 5 minutes until thick and sticky.
  • Now to plate up. Add a handful of pea shoots or other baby leaves to each plate.
  • Top with the balsamic glazed beetroot, crumble chunks of goat’s cheese over the top and sprinkle with shelled walnuts.

Serves 4

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Published with permission of Natoora