Summer St Tola & Beetroot Salad from Rozanne Stevens


Rozanne Stevens Summer St Tola & Beetroot Salad

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St Tola & Beetroot Summer Salad from Chef and Food Writer Rozanne Stevens


small beetroot
2 tablespoons
Olive Oil
4 tablespoons
balsalmic vinegar
Salt and Pepper
150 grams
100 grams
St Tola Soft Cheese (broken into chunks)
seeds from half a pomegrante
100 grams
alfalfa shoots
2 tablespoons
fresh dill


Peel and dice the beetroots into bite sized pieces. Coat well in the olive oil and vinegar and season with salt and pepper.

Place on a baking tray and roast in the oven at 180C or Gas mark 4 for 20-30 mins until just tender. Allow to cool slightly.

Place the beets on a bed of watercress, scatter over the pomegranate seeds, sunflower seeds, St Tola Goats Cheese, alfalfa sprouts and dill.

Drizzle the roasting juices over the salad.