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Annabel Langbein: The Free Range Cook: Through The Seasons

TV ONE

Beetroot, Fennel and Goat Cheese Salad


Annabel Langbein - The Free Range Cook: Simple Pleasures on TV ONE and TVNZ Ondemand

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.


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