Beetroot Salad with Goat’s Cheese 

ingredients:  

(Serves 4) 

250g lamb’s lettuce 

2 cooked beetroot (about 300g), thinly sliced 

2 Figs 

1 crisp apple (like Granny Smith), thinly sliced 

Juice of ½ lemon 

10–12 fresh walnut halves (or 24 dried ones) 

Mini Goat Log 150g 

1 tbsp Honey 

2 tbsp Edmond Fallot Red Wine Vinegar 

Method:  

1. Prep the Lettuce: Soak lamb’s lettuce in ice water to crisp up, then drain and dry. 

2. Prepare Walnuts: If using fresh walnuts, crack and toast briefly. For dried walnuts, boil for 2 minutes to remove skins, then soak in cold milk for 20 minutes. Drain and pat dry. 

3. Slice the Beetroot: Cut beetroot into thin slices (like carpaccio) and dice any leftover bits. 

4. Slice the Apple: Thinly slice the apple into decorative pieces, sprinkling with lemon juice to prevent browning. 

5. Make the Dressing: honey, red wine vinegar, salt, and pepper. Toss the lettuce in the dressing. 

6. Assemble the Salad: Arrange beetroot slices on plates, add apple slices and diced beetroot. Top with goat’s cheese chunks, walnuts, and the dressed lettuce.