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Annabel Langbein: The Free Range Cook: Through The Seasons


Beetroot, Fennel and Goat Cheese Salad

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Beetroot, Fennel and Goat Cheese Salad

The trick with raw beetroot is to slice or grate it finely so it doesnt taste too earthy.

Prep time   10 mins
Serves       6 as a starter

2 medium beetroot, peeled

1 fennel bulb, trimmed

¼ cup walnuts

100g goat cheese

2 tbsp boutique extra virgin olive oil

6 tbsp balsamic glaze


Shave beetroot and fennel into the thinnest possible slices
using a mandolin or vegetable peeler. Divide between 6 serving plates. Sprinkle each plate with a few walnuts and a little crumbled goat cheese, then drizzle a little olive oil and a little balsamic glaze around each plate. Season to taste with salt and ground black pepper and serve immediately.