Beetroot & Cheese Salad


A stunningly robust winter salad, full of earthiness and sweetness. Any soft cheese will do – goat’s cheese works well, but Pextenement’s East Lee Soft Cheese is the perfect ingredient. If you choose to cook the beetroot from scratch, allow an hour in the oven. It makes a colourful, fresh starter served with a handful of leaves and a squeeze of lemon juice.


Serves 4

  • 6 medium-sized cooked beetroots (room temperature)
  • 250g soft cheese
  • For the dressing

  • 2 tbsp white wine vinegar
  • ½ tsp Dijon mustard
  • 5 tbsp olive oil
  • 1 tsp caraway seeds
  • Sea salt and freshly ground black pepper
  • Slices of homemade bread to serve


1. Mix together the vinegar, mustard, and seasoning.

2. Beat the olive oil in with a whisk, bit by bit.

3. Toast the caraway seeds lightly under the grill then add them to the dressing.

4. Cut the beets into thick slices and add the dressing.

5. Crumble the cheese into chunks and scatter through the beets.

6. Serve with thick slices of brown bread.

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