This site is optimised for modern web browsers, and does not fully support your version of Internet Explorer

Mixed beetroots and asparagus with goats' cheese

Unfortunately we are unable to add this recipe to your favourites, please try again later.


  • 250g/9oz raw beetroot, preferably mixed varieties and colours, such as white, golden and red
  • 250g/9oz asparagus
  • handful silver sorrel leaves, or green sorrel leaves if unavailable
  • 150-200g/5½-7oz goats' cheese, broken into small nuggets, preferably from Woolsery
  • 2-3 pickled walnuts, chopped into small cubes
  • salt and freshly ground black pepper

For the dressing