Beetroot Salad


Once I met a woman who didn’t like to wash up after cooking, so she threw all the pots away. What a waste! She got new pots when she was robbing personal basement storage lockers. Well this salad is for her. I hope she has met somebody who likes to do the washing up.

fresh beetroots
goat cheese
sour cream

Scrub and wash the beetroots, but keep the skin. Boil them in salted water until they are soft (can take up to an hour). In the mean while you can wash the arugola carefully and let them dry. Mix the goat cheese with the sour cream. Proportion to your own taste. I think a strong taste of the goat cheese works really well with the sweet beetroots.

Place the dried arugola leaves on a wide plate. Peel the beetroots and slice them in thin slices. Place them nicely over the arugola and dived the goat cheese mix. At last drop some whole or chopped walnuts over the salad. Serve with bread and dry white wine.

5 thoughts on “Beetroot Salad”

  1. I can taste the beet salad now. The pistachio cake sounds intriguing. It was always the ice cream I ordered as a child when we ate in Chinese restaurants. Ah most of those old Cantonese places are gone from the Upper West Side. I found you on nycbloggers.
    Yummy blogging.

  2. Thanks Frances
    Last weekend my friend Russel did a beet salad with horseradish. We had it with grilled salmon. It was really good.

  3. Jag har alltid undrat varför människor gör inbrott i källarförråd, nu har jag en förklaring. Tack. Och dina bilder gör mig glad.

  4. This sounds good! I’ve only recently discovered that beetroot and goat’s cheese go well together and have made grilled goat’s cheese & beetroot sandwiches couple of times. It’s good to have a salad recipe as well now. Tack!

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.