Pumpkin Salad with Goats’ Cheese and Beetroot
Ingredients
1 large beetroot
1 pumpkin
1 goats’ cheese per serving (around 80g), such as Bocconcino Di Langa
Rocket leaves
Roasted sunflower seeds
Salt and pepper
Olive oil
How to make it
When sweet, velvety pumpkins are available, make the most of them in a decadent salad with beetroot and goats’ cheese. Of course you could buy everything pre-prepared, but if you’re looking to cook from scratch, here’s a recipe for a gorgeous, warm pumpkin salad…
Beetroot preparation
- Quarter the beetroot and place in boiling water for about 25mins, or until they get soft
- Once cooled, remove the skin
- Leave two quarters to one side
- With the other two quarters, blend them in a food processor with a pinch of salt and pepper
- Slice the remaining cooled quarters and put to one side
Pumpkin preparation
- Using a vegetable peeler, peel pumpkin into ribbons
- Place in a steamer over boiling water and steam for about ten minutes
- Drain on absorbent paper
- Sprinkle with salt and pepper to taste
Salad leaves
- Wash and dress with a light oil
Goats’ cheese preparation
- On a oven proof tray, place the goats’ cheese under a grill for about 7 mins, or until the top begins to bubble and caramelise
- If you have a blow torch, you can use this to finish off the effect – just make sure the goats’ cheese is warmed through in the oven before
Salad assembly
- Dress your plate with a good helping of beetroot puree
- Arrange rocket leave, pumpkin ribbons and beetroot slices on the plate
- Place the grilled goat’s cheese on top
- Finish with a dribble of the beetroot puree and a handful of toasted sunflower seeds
As well as this pumpkin salad we’ve got recipes for a Vacherin Mont d’Or salad with beetroot and artichoke, a pine nut, pear and blue cheese salad, and many more salads here.
