Beetroot, goat’s cheese, and rocket make a glorious trio that epitomises the best of seasonal eating. Beetroot is earthy and sweet, lending a vibrant, jewel-toned contrast to the peppery bite of rocket. Together, they create a beautifully balanced canvas that’s further elevated by the tangy creaminess of goat’s cheese. Each bite offers a blend of flavours that excite the palate while being packed with nutrients—antioxidant-rich beetroot, calcium-loaded goat’s cheese, and the detoxifying powers of rocket.

Bare Acre Beetroot, Rocket & Goat’s Cheese Salad

Ingredients:

• 200g Bare Acre Rocket
• 150g Ber’s Sliced Beetroot (made from organically grown Bare Acre beetroot)
• 100g soft goat’s cheese
• 50g walnuts (lightly toasted)
• 1 small red onion (finely sliced)
• A handful of fresh mint or basil leaves (optional)
• 2 tbsp balsamic glaze
• 3 tbsp extra virgin olive oil
• Salt and freshly ground black pepper to taste

Instructions:

1. Prep the ingredients: Rinse the rocket in cold water and pat dry. Arrange it as the base layer on a large serving plate. Drain Ber’s Sliced Beetroot, gently pat dry, and set aside.
   
2. Build the salad: Scatter the thinly sliced red onion over the bed of rocket. Arrange Ber’s Sliced Beetroot on top of the rocket and onions.
   
3. Add the goat’s cheese: Crumble the soft goat’s cheese evenly over the salad.
   
4. Toast the walnuts: Lightly toast the walnuts in a dry pan over medium heat for about 3-4 minutes until golden and fragrant. Let them cool slightly before scattering them over the salad.
   
5. Garnish and dress: For an optional burst of freshness, add a handful of mint or basil leaves. Drizzle the balsamic glaze and extra virgin olive oil over the salad. Season with salt and freshly ground black pepper to taste.
   
6. Serve: Serve immediately, and enjoy a fresh, vibrant, and earthy salad that celebrates the very best of Bare Acre’s organic produce.
   

This salad is perfect as a light lunch, a side for dinner, or even as a starter to wow guests.