A tribute to Selma – beetroot and goats cheese salad
I know I have said it before but it can’t be said enough, since I started blogging I have discovered a whole community of great friends, as food obsessed as myself! I love to read other blogs to get new ideas, drool over the recipes and images of delicious food and just get inspired.
One of the blogs I read on a regular basis is Selma’s Table. I constantly collect recipes and one of the ones I just love the sound of is Selma’s beetroot and goats cheese salad, you can find the recipe here. I got the sad news that Selma passed away and this is a tribute blog. We connected through our blogs and she had a lovely talent for writing about life and the food in it and we have lost a great voice. Please have a look around her blog and I hope it will inspire you as much as it has me!
It is beetroot season and I thought what would be better than to make Selma’s Mixed roasted beets with goats cheese, honey and mint.
We picked mixed beetroots from the allotment. We had dark ones and a stripy looking heritage kind.
I didn’t use thyme but added chilli flakes instead when roasting the beets and I added the honey when the beets were roasted.
Besides this I followed Selma’s recipe and the beets are lovely when roasted slightly caramelised.
I mixed the still warm beets with the goats cheese, honey and chopped mint. Last I squeezed over some lemon juice and served.
This recipe caught my eye because I don’t use mint a lot when cooking and the sound of cheese, beets and mint sounded delicious. I have done the salad twice since and I just love it. I cooked it both times for friends and we had a fight for the last bits (but guests first of course) so I might make myself a bowl just for me! Thank you Selma, this is just so good. My heart goes out to her family, we have lost a very talented writer, photographer and cook who so generously shared her life on her lovely blog.