Ideal for summer entertaining, this carrot, beetroot & goat cheese salad will have your guests eyeing off the tongs. It’s great as a standalone dish or as the accompaniment for something larger.
Ingredients
- 1 bunch heirloom purple carrots, timmed, fronds reserved for garnish
- 1 bunch heirloom orange carrots, trimmed
- 1 bunch baby beetroots
- 1 packet ash rolled goats cheese, crumbled
- Flaked almonds, toasted
- 1/4 cup olive oil
- 2 tbsp balsamic vinegar
- 1 1/2 tbsp honey
- 1/2 tsp salt
- 1/2 tsp freshly ground black
- Black sea salt to garnish
Method
Preheat the steamer to 100c, 100% steam.
Place beetroots in and set timer for 15 minutes.
When timer goes off, add carrots and reset timer for 15 minutes.
When finished, set aside to cool for 5 minutes and then rub of skins of vegetables with fingers.
To make dressing, in a small bowl, whisk oil, vinegar, honey, and salt and pepper.
Cut beetroots in half, and serve with carrots, goats cheese, flaked almonds and reserved carrots fronds.
Drizzle with dressing and black sea salt. Enjoy!
Recipe presented by Chloe Skipp, National Culinary Manager, Winning Appliances. Featuring Miele, ASKO, and V-ZUG.
