Frans Hals
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Beet & goat's cheese salad with Frans Hals goat's cheese

  • Making a great healthy lunch or a satisfying starter, this beetroot goat’s cheese salad is simple to prepare, but as special as it is delicious. The mixture of the smooth goat’s cheese combines with the sweetness of the oranges for a light but tasty meal.
goatcheese

Making a great healthy lunch or a satisfying starter, this beetroot goat’s cheese salad is simple to prepare, but as special as it is delicious. The mixture of the smooth goat’s cheese combines with the sweetness of the oranges for a light but tasty meal.

Serves 4

Preparation Time: 15 minutes

Ingredients

6 small beets (cooked)
2 oranges
100g (3 ½ oz) Frans Hals goat cheese in cubes or stripes
1 bunch watercress (or small lattuce)
1 bunch estragon (or dill or parsley)
4 tbsp olive oil
1 tbsp (red wine or raspberry) vinegar

Method

  1. Peel and cut the beets in wedges.
  2. Grate the zest of 1 orange. Peel and divide the oranges in wedges, save the juice.
  3. Cut the Frans Hals cheese in little cubes or stripes.
  4. Clean the watercress and the estragon. Pick the leaves and remove the hard stems/sticks.
  5. Make a dressing: mix the orange zest, wedges and juice with olive oil and vinegar. Season to taste with pepper and salt.
  6. Mix the beets with the dressing and add the watercress and estragon.
  7. Divide over 4 big plates and top with the Frans Hals cheese. Serve direct

Cook's Tip : Add 300g (11oz) cooked, drained and cooled orzo pasta or quinoa to make it a full meal salad. Double the dressing.

 

Rembrandt

Rembrandt

Extra matured with
a rich flavour

 

Vincent

Vincent

Sweet tasting, rich
fully ripened

 

Vermeer

Vermeer

Delicate taste, with
less fat & salt

 

Frans Hals

Frans Hal

Extra matured
goat's cheese