Goat's curd, fig and beetroot salad

Goat's curd, fig and beetroot salad recipe

1 rating

This light and refreshing salad recipe uses fresh figs, creamy goat's curd and earthy beetroot for a delicious and hearty recipe for winter. The goat's curd can be prepared up to two days in advance - just give it a stir before putting in the salad. See method

  • Serves 2
  • 10 mins, plus chilling
  • 230 calories / serving

Ingredients

  • 75g soft goat’s cheese
  • 100g Greek yogurt
  • 3 figs, thickly sliced lengthways
  • 6-7 pickled rosebud beetroots, quartered
  • 40g beetroot salad
  • 2 tsp pumpkin seeds
  • walnut bread, to serve (optional)

For the dressing

  • 2 tsp clear honey
  • 1 tsp grainy mustard
  • 1 tbsp red wine vinegar

Each serving contains

  • Energy

    965kj
    230kcal
    12%
  • Fat

    14g 20%
  • Saturates

    7g 35%
  • Sugars

    16g 18%
  • Salt

    1.3g 22%

of the reference intake
Carbohydrate 16.5g Protein 11.1g Fibre 3.3g

Method

This light and refreshing salad recipe uses fresh figs, creamy goat's curd and earthy beetroot for a delicious and hearty recipe for winter. The goat's curd can be prepared up to two days in advance - just give it a stir before putting in the salad.

  1. In a bowl, whisk the goat’s cheese with the yogurt until smooth. Cover and chill until ready to serve. To make the dressing, mix the honey, mustard and vinegar in a small jug. Season to taste.
  2. Arrange the figs, pickled beetroots and beetroot salad on a serving plate. Top with spoonfuls of the goat’s curd, then scatter over the pumpkin seeds. Drizzle over the dressing and serve with sliced walnut bread, if you like.

See more Dinner for two ideas

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