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Goat's curd, fig and beetroot salad recipe

Goat's curd, fig and beetroot salad

This light and refreshing salad recipe uses fresh figs, creamy goat's curd and earthy beetroot for a delicious and hearty recipe for winter. The goat's curd can be prepared up to two days in advance - just give it a stir before putting in the salad.

See method
  • Serves 2
  • 10 mins, plus chilling
  • 230 calories / serving

Ingredients

  • 75g soft goat’s cheese
  • 100g Greek yogurt
  • 3 figs, thickly sliced lengthways
  • 6-7 pickled rosebud beetroots, quartered
  • 40g beetroot salad
  • 2 tsp pumpkin seeds
  • walnut bread, to serve (optional)

For the dressing

  • 2 tsp clear honey
  • 1 tsp grainy mustard
  • 1 tbsp red wine vinegar

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Each serving contains

Energy
965kJ 230.0kcal
12%
Fat
14g
medium20%
Saturates
7g
high35%
Salt
1.3g
medium22%
Sugars
16g
medium18%

of the Reference intake

Carbohydrate 16.5gProtein 11.1gFibre 3.3g

Method

  1. In a bowl, whisk the goat’s cheese with the yogurt until smooth. Cover and chill until ready to serve. To make the dressing, mix the honey, mustard and vinegar in a small jug. Season to taste.
  2. Arrange the figs, pickled beetroots and beetroot salad on a serving plate. Top with spoonfuls of the goat’s curd, then scatter over the pumpkin seeds. Drizzle over the dressing and serve with sliced walnut bread, if you like.

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