Beetroot, Goats Cheese & Hazelnut Salad Recipe
On our penultimate QWellness summer recipe release we are sharing a simple, yet delicious salad. Our beetroot, goats cheese and hazelnut salad recipe celebrates Irish produce. The recipe utilises fresh beetroot, which is currently in season, St. Tola’s Irish Goats Cheese with a dash of local Irish honey. Our recipe is light and bright even if the weather decides not to be!
We have one more recipe release next week, as part of our QWellness recipe series. However, for more recipes you can see some of our precious recipe at the bottom of this page too! We would really appreciate it if you could share this recipe on social media to help us reach more foodies and lovers of great food.
Starting in September, we will be releasing a new exercise video and how to guide each week for the month! Try the exercise and see how many repetitions you can complete in 1 minute!
Beetroot Salad Recipe Ingredients
5-6 medium to large fresh beetroots. Varying colours work nicely
1 small bag of hazelnuts
200g soft St. Tola’s goats cheese
1 tsp Irish honey
Extra virgin olive oil
Beetroot Salad Recipe Method
Peal the beetroot and slice thinly on a madeline or carefully using a sharp knife. Leave to the side.
Mix the goats cheese with the cream honey and a bit of salt until smooth. Place in a piping bag.
Roughly chop the hazelnuts.
To assemble, place the beetroot in a cylindrical fashion as in the picture.
Scatter some hazelnuts around the plate.
Drizzle some extra virgin olive oil over the beetroot.
Using the piping bag, pipe your goats cheese mix onto the centre of the beetroots, then again in smaller dots around the plate.
Garnish with some micro-herbs and enjoy!