Get Your Jelly On – Day 24: Beetroot & Goat Cheese Salad
I am getting really excited as we enter day 24 of the Royal Selangor – Get Your Jelly On– 30-day Challenge. As I said before, I have never blogged on a daily basis and I think I deserve a short break after this challenge, haha!! As today is Monday, my least favourite day of the week, I have chosen to prepare something really easy yet delicious for my starter, presented in a cone shape, using Royal Selangor Pewter Jelly Mould.
Two very simple ingredients: beetroot and goat cheese. Beetroot, informally known as beet, is one of the many vegetables that is rich in antioxidant and nutrients including magnesium, sodium, potassium and vitamin C, and betaine, which is important for cardiovascular health.
I never knew about beetroot before I came to the UK. I have never seen nor tasted beet before. When I first tasted and saw it, my first impression was it has really nice vibrant red, which I love! It tastes subtle and great to be served as starter. Goat cheese or chèvre is a cheese made out of the goat’s milk. I love it and thought it would go really well with beetroot, thus the combo!
Just a reminder if you are interested to purchase the jelly mould, click here. Proceeds from the sale of the jelly mould go towards the Breast Cancer Welfare Association in aid of their continuous efforts to raise awareness and support for breast cancer.
Beetroot & Goat Cheese Salad
Prep Time:
20 minutes
Cook Time:
30 minutes
Yield:
4 servings
Ingredients:
For the Beetroot & Goat Cheese Salad:
3 beetroot, cut into cubes
150g goat cheese, mashed
2 tbsp olive oil
2 tsp balsamic vinegar
1 tbsp dried mixed herbs
salt and pepper
Method:
1. Put the mashed goat cheese into the jelly mould until it is half full. Then, top the rest with the beetroot. Remove from the mould and present on individual plate.
2. For the dressings, mix the olive oil, balsamic vinegar, mixed herbs and season with salt and pepper. Mix well. Drizzle generously over the salad. Serve at room temperature.
