When I finally finished my uni degree, I was so chuffed with myself that I decided to treat myself and go shopping. Not for your usual ‘treat yo self’ items, like new clothes or shoes. Nope.
When I treat myself, it is ALL about the kitchen appliances and cooking paraphernalia. So I decided to strut my butt into House and buy myself a hand-held mandolin. State of the art! (Just kidding, it was the cheapest one they had. I’m not made of money!) I was so incredibly excited about it, I went home straight away to use my new mandolin and make some sweet potato chips.
Then I got a bit too excited when I found out how easy it was to use. I sliced my thumb open in a BIG way. Yeah it hurt, and I should’ve been more careful but I wasn’t too bothered by it because I HAD MY FIRST REAL CHEF INJURY. I mean, I’ve accidentally burned myself taking things out of the oven before… But this injury was the real deal. It took 4 bandaids to stop the bleeding and I now have a permanent dent and scar on my thumb. Even though it hurt at the time, I was pretty pleased with myself!
(I took a photo with the sweet tayto chips and made sure I got my injured thumb in there too. People gotta know, you know?!)
The next time I used my mandolin, I was a lot more cautious, but still super duper excited. I decided to make the rosemary and thyme beetroot chips that inadvertently became the hero of this salad. I didn’t injure myself this time, you guys! I’m basically a three hat chef now.
I love this salad. It’s got all the good stuff! The beetroot chips obviously make it, with their sweet and subtle flavour and lovely crunch. They’re perfectly complimented by the goats cheese, walnuts and the lovely crunch of the spinach and rocket.
Instead of using olive oil from a bottle to dress this salad, I use the oil that the goats cheese is marinated in. It’s SO good! It’s usually got some herbs and garlic in it too, so it adds an even better flavour! Then you save your bottled olive oil to mix with some balsamic vinegar and dip some sourdough bread into later!
You’re welcome, pals!
Serves 1 as a main or 2 as a side
Gluten free, refined sugar free
2 cups spinach and rocket2 tablespoons goats cheese½ cup walnuts, roughly chopped1 beetroot, peeledRosemary and thyme (fresh or dried, either is fine)Salt and pepperOlive oil spray1 tablespoon oil from goats cheese
Preheat the oven to 200 degrees celcius. Cut the beetroot into very thin slices; about 2mm thick. A mandolin is ideal for this but you can also slice it with a sharp knife if you don’t have one!
Place the sliced beetroot on a tray lined with baking paper, making sure none of the slices overlap. Spray with olive oil, sprinkle with a good dash of rosemary and thyme and season with salt and pepper.
Pop in the oven for 20-25 minutes until nice and crispy.
Take the beetroot chips out to cool. Arrange the spinach and rocket in a big bowl. Place the beetroot chips on top and crumble the goats cheese on top, followed by the walnuts.
Dress with the oil from the goats cheese and enjoy!
(The bottle of olive oil is just there for show, pals! But if you use a block of feta instead of goats cheese, olive oil works brilliantly as a dressing!)
Handy wee tip: You can make more beetroot chips and keep them in an airtight container for a couple of days. They will lose a bit of their crunchiness but they’ll still be delicious! You can also add some protein such as chicken, mince, a poached egg or slow cooked meat to this salad to bulk it up a bit- that’s what I do!