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Fresh Beetroot and Cheese Salad

Fresh Beetroot and Cheese Salad made with fresh herbs and soft cheese.
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Prep Time 20 mins
Cook Time 30 mins
Total Time 50 mins
Servings 4


  • 2 pounds fresh beetroot
  • 2 teaspoons red wine vinegar or Sherry vinegar
  • 1 tablespoons extra virgin olive oil or grape seed oil
  • 1 garlic clove crushed
  • 1/2 teaspoon fresh dill chopped finely
  • Salt and Pepper to taste


  • Scrub the beetroots well and remove stem and leaves. Add to beetroots to a saucepan of salted water, bring to a boil, then reduce the heat and simmer, covered for 30 minutes, or until tender when pierced with the point of a knife.
  • Drain and cool the beetroots, then peel the skins off and cut the bulbs into wedges.
  • Prepare the dressing by mixing the vinegar, oil, dill, garlic salt and pepper. Pour over beetroots and mix well. Crumble cheese over the top and serve immediately.


Substitutions: Use Sherry Vinegar instead Red Wine Vinegar for a fruity taste. Use Grapeseed Oil instead of Olive Oil for a lighter taste. Use a mild Goat Cheese, or any other soft cheese you prefer.


Serving: 1grams

Please keep in mind that nutritional information is a rough estimate and can vary greatly based on the products used.

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Nutrition info is automatically generated and provided as a courtesy and as an estimate only.

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