RecipesVegetarian and Vegetables

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 smoky, citric attitude of cumin.

Beetroot, Fennel and Goats Cheese Salad with Cumin Dressing Recipe
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Ingredients

For the recipe:
  • 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

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!

Method

01
Preheat oven to 180oC/160oF fan-assisted
02
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
03
Cook lentils acording to instructions
04
Finely chop the fennel fronds to decorate. Slice fennel bulb thinly
05
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
06
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