Beetroot Salad

with Goat’s Cheese and Balsamic Vinegar Glaze

Beetroot Salad

Side dish to serve 4 | 25 minutes
This salad works wonders for everything from fish to roasted meat. Alternatively, enjoy it as one of a medley of dishes.


Balsamic vinegar glaze

  • 1 dl balsamic vinegar
  • ½ dl runny honey


  • 400 g beetroot, ideally of various colours
  • 100 g walnuts
  • 100 g rocket leaves
  • 100 g soft goat’s cheese
  • dash of olive oil
  • salt and pepper


Place the balsamic vinegar and honey in a pan and simmer until reduced by half. Chill the glaze.

Peel the beetroots, slicing them finely using a mandolin. Place the beetroots in cold water.

Chop the walnuts.

Drain the beetroots and arrange rocket leaves with beetroot, walnuts and roughly crumbled goat’s cheese on a dish. Top with olive oil, season with salt and pepper and drizzle with balsamic vinegar glaze to taste.

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