Beetroot salad Mint, Oregano, Toasted Coriander Seeds and Goat’s Cheese Dressing,


One of my dad’s patients gave him a bag of home-grown beetroots recently and this is the last of them. My mum had cooked them up a few days previously, and I used them to make a starter to supplement a green risotto. The coriander seeds add little bursts of aromatic citrus flavour and the goat’s cheese saltiness is classically lovely against sweet beets.


Some small, cooked, peeled beetroots

a small piece of soft goat’s cheese

½ tablespoon natural yogurt

½ tablespoon creme fraiche

1 teaspoon coriander seeds – lightly toasted in a dry pan

sliced fresh mint leaves

whole oregano leaves

olive oil

How to make:

Beat the goat’s cheese with the yogurt and creme fraiche, and a spoon of olive oil and season with salt and a touch of pepper.

Cut up the beetroots into sizes you would wish to eat and arrange in a bowl. Drizzle over dressing, sprinkle over the coriander seeds and the herbs, and lastly, drizzle over olive oil and a pinch of salt.


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s