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Beetroot, Goat's Cheese & Bacon Salad

Beetroot, Goat's Cheese & Bacon Salad

Earthy beetroot, crisp bacon and warm goat's cheese with peppery leaves and a sharp mustard dressing.

30 mins total for first methodServes 4On the Hob
Ingredients ↓Method ↓

Ingredients

Method

20 mins prep10 mins cook30 mins total

  1. Cut the cooked beetroot into wedges and arrange it over four plates.

  2. Heat a dry frying pan over a medium heat. Add the bacon lardons and cook for 6–8 minutes, turning, until browned and crisp. Drain on kitchen paper.

  3. Whisk the Dijon mustard, red-wine vinegar, olive oil and caster sugar in a small bowl. Season with salt and black pepper.

  4. Toss the watercress and little gem leaves with half the dressing, then divide them between the plates.

  5. Place the goat's cheese rounds on a tray and grill for 2–3 minutes until lightly golden and softened.

  6. Top the salads with the crisp bacon and warm goat's cheese. Spoon over the remaining dressing and serve straight away.

Notes

Pat the bacon dry after cooking so it stays crisp. Grill the goat's cheese just before serving for the best texture.
About this recipe

This colourful salad balances sweet beetroot with salty bacon, creamy goat's cheese and peppery leaves. A mustard and red-wine vinegar dressing brings everything together.

Serve it as a generous starter or a light lunch, with the cheese grilled just before plating.

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