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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

Ingredients

  • 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

Method

  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.


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