Salad of goat's cheese, Parma ham and beetroot

Name: Salad of goat's cheese, Parma ham and beetroot
Total time: 10 min
Ingredients: 150g of goat's cheese; 1/2 large shallot; 20g of parsley; 50g of double cream; 2 cooked beetroots; 4 slices of Parma ham; 100g of mixed salad leaves; 1 pinch of salt; 1 pinch of white pepper

by Andy Waters

Item 1 of 1

Starter
easy
4
10 minutes

★ ★ ★ ★ ★

Not yet rated

Simple yet elegant, this goat's cheese salad recipe from Andy Waters is an excellent starter that takes little time to prepare. Goat's cheese and beetroot work wonderfully together, and with the addition of salty Parma ham this small plate packs a delightful amount of flavour.

First published in 2015

discover more:

Ingredients

Metric

Imperial

150g of goat's cheese
1/2 large shallot
20g of parsley
50g of double cream
2 cooked beetroots
4 slices of Parma ham
100g of mixed salad leaves
1 pinch of salt
1 pinch of white pepper

SAVE RECIPE

PRINT RECIPE

SHOPPING LIST

Equipment

Blender

Method

Blend together the goat’s cheese, double cream, shallots, salt, pepper, and parsley

150g of goat's cheese
50g of double cream
1/2 large shallot
1 pinch of salt
1 pinch of white pepper
20g of parsley

Slice the beetroot finely and divide across 4 plates. Top with the goat's cheese mixture and slices of Parma ham. Serve with some salad leaves

2 cooked beetroots
4 slices of Parma ham
100g of mixed salad leaves

First published in 2015

DISCOVER MORE:

Andy Waters

Andy Waters helped put the Midlands on the gastronomic map when he won a Michelin star in 2003 for Edmunds. The award came within six months of opening and the restaurant went on to be named restaurant of the year by Harden's Guide.

Get in touch

Please sign in or register to send a comment to Great British Chefs.

Search by ingredient, dish or cuisine

Popular

Search history

Chicken

Lamb

Salmon

Venison

Sea Bass

Duck

Michelin

Vegetarian

Dessert

Cod