For 4 servings

Beetroot salad with goat’s cheese and rapeseed oil dressing

The secret to a tasty salad is in the dressing. Dressing is the most important ingredient in a salad, and you should spare no expense on it, especially on good oil. A salad dressing made with Iecavnieks rapeseed oil has a nutty, smooth and creamy texture.
View recipe
Cooked beetroot
300 g
Balsamic vinegar
50 ml
1 ēdamkarote
Salt and freshly ground black pepper
Garlic heads
Iecavnieks rapeseed oil for frying
Fresh salad leaves – beetroot leaves, rocket, spinach or valerian
100 g
Soft goat’s cheese
100 g
Iecavnieks roasted hemp seeds for decoration
For the dressing:
Iecavnieks rapeseed oil
50 ml
Juice of ½ lemon
1 teaspoon
Iecavnieks roasted hemp seeds
1 tablespoon
1 teaspoon
½ clove
Cold water
a couple of tablespoons
Salt and pepper
to taste
  1. Cut the beetroot into smaller pieces, peel the garlic cloves and cut in half. Pour the Iecavnieks rapeseed oil into a pan and heat it up, add the beetroot, fry on all sides with the garlic. Then add the balsamic vinegar and sugar, and continue frying until all the liquid has evaporated. Remove from the stove.
  2. Prepare the dressing. Place all the dressing ingredients in a blender jug and blend into a smooth, creamy dressing. Taste and add more honey or salt if necessary.
  3. Arrange the lettuce leaves in a salad bowl, top with the beetroot, goat’s cheese , and drizzle generously with the dressing, sprinkling the roasted hemp seeds on top.


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