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Mandolin salad

Mandolin salad

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Mandolin salad

With beetroot, goat’s cheese & apple

With beetroot, goat’s cheese & apple

Serves 6

Cooks In15 minutes

DifficultySuper easy

Nutrition per serving
  • Calories 195 10%

  • Fat 12.2g 17%

  • Saturates 6.3g 32%

  • Sugars 9.9g 11%

  • Protein 9g 18%

  • Carbs 10.6g 4%

Of an adult's reference intake


  • 200 g soft goat's cheese
  • 50 ml milk
  • 3 large raw beetroots , different colours if possible, such as golden, candy and red
  • 2 apples
  • rapeseed oil
  • cider vinegar
  • ½ bunch of fresh mint , (15g)

Recipe From

Jamie Magazine


  1. Whizz the goat’s cheese and milk in a food processor until blended to the consistency of thick cream. Season with sea salt and black pepper to taste, then spoon over a large platter.
  2. Peel and trim the beetroots, then finely slice with the apples (cores and all) using a mandolin (always use the guard). Toss them together with a little drizzle of rapeseed oil and a tiny splash of cider vinegar.
  3. Pile it all on top of the goat’s cheese mix. Pick and finely slice the mint leaves, sprinkle them over and serve immediately.

Watch the video: V1 Questions Answered