Thursday, 13 October 2011

SweetFire Beetroot, Rocket and Goat's Cheese Salad

This is my new favourite salad. (Sorry, Nigella). As you know, I've been trying out beetroot over the last couple of weeks in various dishes and this time made the most of the SweetFire beetroot that's available in shops. It's just smaller beets marinaded in a chilli dressing. The variety of chilli used is called 'Pungent', which has been specially selected because it has high levels of capsaicin, which is the chemical that gives a chilli its heat.

I cut off a piece of the beetroot, tasted it and immediately I craved soft, white, creamy goat's cheese. I had some curly, peppery rocket leaves in the fridge and so whipped up a quick but really tasty salad using the beetroot, which isn't mind-blowingly spicy but just has a gentle fiery hum to it. I perked the whole thing up with some sea salt flakes and extra virgin olive oil. An amazingly quick, tasty, nutritious and healthy salad. Goat's cheese is better for you than many other cheeses in terms of fat and cholesterol, too.





How to Do It: SweetFire Beetroot, Rocket and Goat's Cheese Salad

Just grab a handful of rocket leaves and arrange on a plate. Carefully - so you don't splash any juice - lift out the SweetFire beetroots from their pack and tuck them in amongst all the rocket. Cut them in half if you wish, I just left mine whole as they are a little bit smaller than the plain beetroots you buy. Then, take some goat's cheese and drop pieces all over the salad - as much as you like. Finally, drizzle with a little extra virgin olive oil, sprinkle with a small pinch of sea salt flakes and eat. This is also great with a slice or two of your favourite bread to mop up all the juices left behind at the end. My favourite salad.