Beet Salad with Goat Cheese
"Beets are the sweetest, but the different heritage varieties look attractive on the plate because of their colours, which is why I’ve gone for a mixture here. Choose your goat cheese according to preference; I would go for a fairly hard log, such as a Sainte Maure de Touraine, as it’s a good match for the sweet beets – look for the rye straw running through the centre, which proves it’s the genuine cheese from the Touraine region." —JBF Award winner Pierre Koffman
- 1 medium red beet
- 3 baby yellow beets
- 1/2 cup goat cheese log, cut into 1/2-inch cubes
- 1 teaspoon finely chopped chives
- Salt and pepper
For the lemon and olive oil dressing:
- 1/3 cup olive oil
- 2 tablespoons lemon juice
- 1 tablespoon orange juice
- Grated zest of 1/4 orange
- Pinch of smoked paprika
Place the beets in cold, salted water. Bring to the boil and cook for about 20 minutes, until tender. Whisk all the dressing ingredients together until combined. Season to taste. Toss the beets in the dressing while warm, then leave to cool to room temperature. To serve, scatter over the goat cheese then the chives.
Recipe adapted from Classic Koffmann by Pierre Koffmann.