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Beetroot, Fennel and Goat Cheese Salad
2 medium beetroot / beets, peeled 1 fennel bulb, trimmed ¼ cup walnuts 100g / 3½ oz goat cheese 2 tbsp boutique extra virgin olive oil 6 tbsp balsamic glaze
© Annabel Langbein Media
Shave beetroot / beets 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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