Goat’s Cheese, Beetroot and Almond Salad


Goat's Cheese, Beetroot and Almond Salad




  1. If using fresh beetroot, remove the leaves, leaving some stalk, and cook in boiling salted water for 25 minutes or until tender.
  2. Drain and refresh, then peel and halve.
  3. Whisk all the dressing ingredients in a bowl and season with salt and pepper.
  4. Lay the beetroot and watercress on a platter. Scatter over the goat’s cheese.
  5. Drizzle with the dressing and scatter with chopped almonds.
Recipe credit: Delicious Fresh by Valli Little. Published by Harper Collins.
Photographed by: Brett Stevens, Ian Wallace & Jeremy Simons
Styling by: David Morgan & Louise Pickford

Ingredients for Goat’s Cheese, Beetroot and Almond Salad

Beetroot (bunch)

Product of QLD (Aust)

$4.49 ea

Beetroot Baby (250g)

Product of QLD (Aust)

$1.69 ea

Watercress (bunch)

Product of Australia

$1.99 ea

Yummy Almonds Dry Roasted 160g

Product of Australia

$4.69 ea