Beetroot salad with sultanas, basil and lemon croutons


Ingredients checklist

Nutritional values

The nutritional value of this recipe:
kCals Fat Saturated fat Salt Carbohydrates Sugar Fibre
Values shown are approximate.


Step 1

Rip the slices of bread into 1cm (1/2in) pieces. Heat three tablespoons of the oil in a small non-stick frying pan, add the bread pieces and sprinkle over the lemon rind.

Step 2

Cook over a medium heat for 3 minutes or until they are crisp and have a nutty golden colour.

Step 3

Tip on to kitchen paper and season to taste. Set aside.

Step 4

To make the dressing: place the balsamic vinegar in a screw-topped jar with the lemon juice and remaining five tablespoons of olive oil. Season to taste and shake well to combine.

Step 5

To assemble the salad: place beetroot cubes on a large plate or platter and crumble over the goats’ cheese, then sprinkle the sultanas on top with the croutons and basil leaves. Drizzle over the dressing and serve immediately.

Do you have a Fab Recipe?

The join in the fun and share your wonderous flour-based creations with us. Your recipes needn't be the most elaborate but it helps if it is interesting, simple and quick to make. And naturally very tasty. Once your recipe is approved, we'll publish it here on Fab Recipes and we'll tweet it for you as well, three times. So go ahead and send us your recipe.