Beetroot & Goat’s Cheese Salad

Protect your chopping board with SAGA Cooking Paper when preparing this colourful salad.
400 g whole pickled beetroots
200 g goat’s cheese
100 ml shelled pistachios
6 radishes
rocket
fresh basil

Dressing:

50 ml rapeseed oil
1 tbsp balsamic vinegar
salt and black pepper
Slice the pickled beetroots and radishes on a cutting board covered with SAGA Cooking Paper and crumble the goat’s cheese.

Carefully blend the ingredients for the dressing.

Layer the beetroot, radish and cheese on four salad plates and drizzle over the dressing. Serve as a starter with fresh baguette or wholegrain bread.