google-site-verification: google15ff6d58c237ec1c.html Goat’s Cheese, Parma Ham & Beetroot Salad
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Pudding

Introduction

This is a very quick and easy starter. Because of the beetroot and white cheese it is a show-stopper

Oven temperature

N/A

Steps

  1. Roast beetroot in oil until ‘Al Dente’ allow to cool

  2. Finely chop shallot and parsley

  3. In a bowl mix cheese, cream, parsley and seasonings until smooth

  4. Chop beetroot into cubes

  5. Arrange ham, beetroot and cheese mixture onto salad leaves

Cooks tips

Remember to save a little parsley to sprinkle onto Goat’s Cheese when serving the salad

Serve with

Garnish with parsley

Other recipe to try here

Wine pairing

Genevieve MCC Rosé

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Ingredients

  • 200g Goat’s Cheese

  • Shallot

  • Fresh parsley

  • 75ml double cream

  • Fresh Beetroot

  • 6 slices of Parma Ham

  • Mix of small salad leaves

  • Seasonings

Goat’s Cheese, Parma Ham & Beetroot Salad

15 mins

6

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