Beetroot Honeycomb Goat’s Cheese Salad
Occasionally I escape between school hours with friends to break the monotony of working life. A friend drove us down to the coast and took us to a wonderful nautically-themed pub with a very different menu. The biggest bugbear in my area is the standardisation of menus. No matter whether the establishment is a huge chain or an independently run pub or restaurant, the menu items are very similar.
This pub was amazing, they did a wonderful Beetroot and Goats Cheese Salad. I believe in honesty and, as we were all sharing tapas-style dishes, I did say to my friends that they would get a bigger portion as I am not partial to beetroot nor strong goats cheese. When the dish arrived I braved a taste and I was sold, it was different, earthy, creamy, sweet and crunchy all in one mouthful. My friends and I have been recreating the salad every since.
Beetroot Honeycomb Salad
1 packet cooked (not pickled) beetroot sliced
1 log of your favourite medium goats cheese (or feta if you aren’t partial to goats cheese)
a handful of crushed honeycomb
Serve the beetroot on a bed of baby leaf salad
Slice the beetroot thinly on a plate, crumble the goat’s cheese over the beetroot and sprinkle the honeycomb just as you are about to serve your salad.
Optional you can add a bed of salad leaves to the original recipe but it can be done just with the slices of beetroot.
Visually it is beautiful and the taste will be remembered and replicated by all you serve it to.
Couple with my Delicious Ham and Cream Cheese Quiche and you have a wonderful meal.
You can buy or make your honeycomb, I have a very easy recipe for you to try.
- 2 tablespoons golden syrup
- 5 tablespoons white sugar
- 1 tsp bicarbonate of soda
Place the sugar and golden syrup in a saucepan and cook over a low heat until the sugar melts. Now boil rapidly until the caramel is a mid-gold in colour.
Remove from the heat and sift over the bicarbonate of soda. Stir the mixture will froth up and pour the honeycomb onto a greased baking sheet.
Allow to cool then break into smallish chunks.
Serve this salad with your favourite dressing mine is this simple French dressing.
Simple Salad Dressing
- 1 teaspoon Dijon mustard
- 3 tablespoons white wine vinegar
- 1/2 teaspoon salt and ¼ teaspoon freshly ground black pepper
- 1/2 cup/125ml olive oil
I find it quicker and easier to mix the dressing in a jam jar with a lid.
Add the mustard, vinegar, salt, pepper and oil to the jam jar.
Put the lid on and shake vigorously.
Pour a little dressing onto the salad or serve in a jug for everyone to help themselves.