Colourful recipe for beetroot salad with creamy goat’s cheese and marinated tomatoes


Marinated tomatoes:
about 250 g rosa/cherry tomatoes, halved
a sprig of rosemary, stalk removed, finely chopped
1/2 clove garlic, finely grated (optional)
2/3 cup red wine vinegar
45 ml extra virgin olive oil
salt flakes and freshly ground black pepper

For the salad:
a handful green leaves, washed
a few baby beets, peeled & finely sliced/shaved (mandolin cutter works best)
a few radishes, finely shaved
1/2 red onion, finely sliced
a chunk of crottin (goats cheese), sliced
one batch of marinated tomatoes (see above)
a handful mixed micro herbs (optional)

How to

Marinated tomatoes:
Place the tomatoes, rosemary and garlic in a 500g glass jar. Add the vinegar and oil and season with salt & pepper. Close the jar and tilt it over to mix all the ingredients. Refrigerate overnight to marinate (or for at least 6 hours).

For the salad:
Arrange the leaves, beets, radishes, red onion, crottin and tomatoes on a salad platter or on individual plates. Top with micro herbs and dress with the tomato marinade. Serve immediately.


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Recipe courtesy of The Food Fox. Visit the blog for more delicious recipes. Recipe copyright – Ilse van der Merwe. Photo copyright – Tasha Seccombe.