Saturday, 11 January 2014

Goats cheese and beetroot salad

The idea for this salad came from a lunch at a very pleasant cafe in Newcastle called 'The Garden Kitchen'. The salad I had there also had the addition of pearl barley. I did buy the barley to go with this one, but when I realised that it had to be cooked for an hour before using, I missed it out on this occasion. I'd definitely try it in the salad next time, as it was a fine accompniament and made it a very filling meal. Use some lambs lettuce and spinach leaves, baby beetroots and goats cheese. Cook the pearl barley, season and leave to cool. Mix together and dress with a balsamic and oil dressing. A lovely wintry salad, with the goats cheese and beetroot making a great combination of tastes. 

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