Beetroot Salad

Cook time 1 hour
Servings 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

Beetroot Salad


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.

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