A tasty goat's cheese is a perfect foil for the sweetness of beetroot, with the latter being enlivened by the smoky, citric attitude of cumin. I just love the colours of fennel and white cheese set against the wonderful beetroot's deep purple. Enjoy the colours, then the flavours!
Beetroot, Fennel and Goats Cheese Salad with Cumin Dressing Recipe
A tasty goat's cheese is a perfect foil for the sweetness of beetroot, with the latter being enlivened by the...
Ingredients
| 3 | medium-sized beetroot, trimmed |
| 1 tbs | extra virgin olive oil |
| 1 | medium fennel bulb |
| 100g | brown lentils or more if you wish |
| 100g | rocket, lettuce, spinach mixed leaves |
| 200g | goat's cheese |
Dressing
| 2 tbs | extra virgin olive oil |
| 1 tbs | lemon juice |
| 1/2 tsp | Steenbergs Organic Lemon Sugar |
| 2 tsp | Steenbergs Organic Cumin seeds, ground in pestle and mortar |
| 1 tsp | Freshly ground Steenbergs Black Peppercorns |
| 1 tsp | Steenbergs Organic Perfect Salt |
Method
- Preheat oven to 180oC/160oF fan-assisted
- Toss the beetroot in 1 tablespoon of olive oil. Bake in baking tray for about an hour or until tender. Peel and chop beetroot when cool
- Cook lentils acording to instructions
- Finely chop the fennel fronds to decorate. Slice fennel bulb thinly
- Having ground cumin, combine dressing ingredients - easiest to do this in a screw-top jar so you can give it a good shake and store in the fridge
- Toss the salad leaves, fennel and lentils in a salad bowl with half the dressing. Add beetroot and put the goat's cheese on top. Drizzle over with more dressing and enjoy the colours, then the flavours
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