Beetroot, Carrot and Goat’s Cheese Salad (4)

I grew up eating beetroot from my parent’s allotment, always cooked in a pressure cooker, and freshly cooked beetroot remains one of my favourite vegetables. My friend Angela pointed me to this recipe from and as I already had most of the ingredients I decided to cook it the same day.Slight tweak when i got to my local green grocer’s and saw they had bunches of heritage beetroot. Delicious and refreshing especially for scorching days like this….carrot, beetroot and orange are such a classic combination.

Beetroot, Carrot and Goat's Cheese Salad (4)
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Beetroot, Carrot and Goat's Cheese Salad (4)
Print Recipe
  1. Place the carrots in pan and just cover with cold water. Bring to the boil and simmer for 10-15 minutes until tender.
  2. Meanwhile, toast the cumin seeds by placing in a small non-stick frying pan over a medium heat for 2-3 minutes or until slightly darkened. Tip the seeds into a large serving bowl and stir in the vinegar, olive oil and some seasoning.
  3. Drain the carrots then add to the bowl with the cumin, turning to coat in the oil and vinegar. Leave to cool to room temperature.
  4. To prepare the oranges, peel and halve each one then cut into chunks. Fold into the carrot mixture with the beetroot, goat’s cheese and parsley. Serve immediately.
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