Time: 1 hour Serves: 4 as a side


  • 1 bunch beetroot

  • 200g goats cheese

  • 1/3 cup parsley, finely chopped

  • 1 ½ tbsp. Balsamic vinegar

  • 4 tbsp. extra virgin olive oil

  • 1 tsp. sea salt


  • 1.

    Steam beetroot in a steamer basket for 40 minutes (time will depend on the size of beetroot). Cool, then peel. Cut the beetroot into large cubes.

  • 2.

    Dress with the parsley, vinegar, oil and salt. Finally crumble the goats cheese on top of the salad.

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