Potato salad with fresh goat’s cheese and beetroot, horseradish sauce

Gourmet and tasty, this Pompadour potato salad with fresh goat’s cheese and beetroot, horseradish sauce is a delight.

Preparation  : 20 minutes
Cooking : 15mn

Ingredients for 6 persons :

  • 800 g of potatoes Pompadour Label Rouge
  • 1 branch of celery
  • 1 beet raw red
  • 1 yellow lemon
  • ½ fresh goat log
  • 5 cl olive oil
  • 6 pinches of fine salt
  • 10 g coarse salt

For the sauce

  • 20 cl full cream 
  • 20 g horseradish in jar
  • 6 pinches of fine salt

Pompadour salad, fresh goat’s cheese and beetroot, horseradish sauce

> Wash the Label Rouge Pompadour and cut them in half. Then place them in a saucepan, cover them with cold water and add the coarse salt. Bring to the boil and cook them for 12 minutes. Drain them and keep them warm.

Peel and slice the celery. Peel the beetroot and cut it into small cubes.

Cut the fresh goat cheese into small cubes. Zester and squeeze the lemon.

In a salad bowl, mix the Label Rouge Pompadour, the fresh goat’s cheese, the lemon zest and the celery. Sprinkle with olive oil, season with fine salt and mix gently. Leave to rest for 15 minutes.

For the sauce: In a bowl, pour the lemon juice, season with the horseradish and salt. Mix well, then add the cream.

Divide the salad between 6 plates or bowls and drizzle generously with the dressing, then decorate with small diced beetroot.