Jamie Magazine
By Jamie Oliver
15 mins
Super easy
serves 6
About the recipe
Using a mandolin to make this ribbon salad quickly turns something frumpy into something gorgeous.
Recipe From
Ingredients
200g soft goat’s cheese
50ml milk
3 large raw beetroots, different colours if possible such as golden, candy and red, peeled and trimmed
2 apples
Rapeseed oil
Cider vinegar
½ bunch of mint, leaves picked and finely sliced
Method
- Whiz the goat’s cheese and milk in a food processor until blended to the consistency of thick cream. Season with sea salt and black pepper to taste, then spoon over a large platter.
- Peel and trim the beetroots, then finely slice with the apples (cores and all) using a mandolin (always use the guard). Toss them together with a little drizzle of rapeseed oil and a tiny splash of cider vinegar.
- Pile it all on top of the goat’s cheese mix. Pick and finely slice the mint leaves, sprinkle them over and serve immediately.
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