Goats cheese and beetroot salad
Delicious as a light supper or a first course


Ingredients Goats cheese (I used Chidwickbury from Neals Yard Dairy) Beetroot Winter salad leaves Pine nuts Olive oil Balsamic vinegar
Method Bake the beetroot in a hot oven for 15 minutes or until the skin is crisp and the inside soft. Leave to cool a little and then remove the skin from the beetroot. A tip here is to remove the skin by hand whilst wearing rubber gloves - this way you won't stain your fingers. Lightly brown the pine nuts in a non-stick frying pan. Cut the cheese into pieces and scatter over the salad leaves, do the same to the beetroot and scatter over the pine nuts. Dress generously with olive oil and balsamic vinegar.
Exquisite houses, the beauty of Nature, and how to get the most from your life, straight to your inbox.
Country Life is unlike any other magazine: the only glossy weekly on the newsstand and the only magazine that has been guest-edited by His Majesty The King not once, but twice. It is a celebration of modern rural life and all its diverse joys and pleasures — that was first published in Queen Victoria's Diamond Jubilee year. Our eclectic mixture of witty and informative content — from the most up-to-date property news and commentary and a coveted glimpse inside some of the UK's best houses and gardens, to gardening, the arts and interior design, written by experts in their field — still cannot be found in print or online, anywhere else.
-
Pack up your jumpers: Is Scandinavia the new Mediterranean?
Climate change means increasingly unbearable heat and dangerous wildfires across swathes of Europe — so what is the alternative? Words and photographs by Emma Lavelle.
-
How many Oscars did the 1997 film 'Titanic' win? Country Life's Quiz of the Day, August 19, 2025
Test you general knowledge with Tuesday's Quiz of the Day.