Goat Cheese and Beetroot Salad for a Low-Carb Lunch

Goat Cheese and Beetroot Salad

Easy peasy lemon squeezy. Doesn’t even warrant a recipe, really, but this is one of my favourite quick salads and I knock this out if I want to have a low-carb lunch. I’m not too overly obsessed with all the low-carb stuff, but if I’ve eaten toast for breakfast and then I know I want pasta for something for dinner, then I do try to go easy on the bread and rice and pasta at lunchtime.

So, method: I take one of those whole goat’s cheeses (this is a Sainsbury’s one hundred gram Somerset cheese) and just unwrap it and slice it in half round-ways, so that I have two rounds rather than two half-round halves. God, I made that sound complicated! Just look at the photo…

Bed of salad – this is something like lamb’s lettuce and rocket, I think, but equally nice on plain rocket, watercress…just not that terrible spiky frisée or iceberg. Iceberg has its place, but not here.

Baby beetroots soaked in Balsamic vinegar – pre-done, they do them in Tesco, Sainsbury’s, Waitrose – “sweetfire” are nice, so are the Tesco finest. Mmmm. Open the packet, take out the beetroots, halve them, chuck them in the bowl. Grill the cheese rounds under a really hot grill for about a minute or so – the insides will start to melt a bit and the tops will go bubbly and brown. Perfect – take them out, slide them off the baking tray (I put them on a square of oiled foil, lift that off and literally let the cheese slide onto the top of the salad.)

Dressing here is Udo’s oil (amazing stuff, it seems, health-wise, see here: http://www.udoschoice.co.uk) shaken up with some balsamic vinegar and there’s a turn of black pepper on top of the cheeses. (Cheeses? Cheese!) That’s it – simple, but quite, quite delicious.

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