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Beetroot, Fennel and Goat Cheese Salad

The trick with raw beetroot is to slice or grate it finely so it doesn’t taste too earthy.

Prep time:10 mins 

Serves: 6 as a starter



  1. Shave beetroot and fennel into the thinnest possible slices 
using a mandolin or vegetable peeler.
  2. Divide between 6 serving plates. Sprinkle each plate with a few walnuts and a little crumbled goat cheese, then drizzle a little olive oil and a little balsamic glaze around each plate.
  3. Season to taste with salt and ground black pepper and serve immediately.