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Beetroot, St. Tola cheese and herb salad

Ingredients

Beetroot Salad
  • 500g young baby Beetroot, cooked
  • 250g fresh St. Tola Cheese
  • 1 sprig savory
  • 1 sprig Parsley
  • 1 sprig chervil
  • 1 sprig marjoram
  • few leaves baby Sorrel
  • 50 g Pine kernels
  • Olive oil
  • saba or balsamic Cream
  • 1/2 Lemon, juice only

Method

  1. Peel the cooked beetroot and chop into small squares.
  2. Slice the cheese into rounds.
  3. Strip the leaves off the stalks of the herbs and mix together.
  4. Put a hummock of the herb leaves of each plate, scatter the beetroot cubes and pine nuts between them and arrange the cheese slices daintily on the top.
  5. Drizzle the plate with some olive oil, saba and a squeeze of lemon juice. Season with salt and pepper, then serve.