Beetroot & Parma Ham Salad Recipe


  • Florette Duos Lambs & Ruby Chard
  • 5-6 Beetroots (trimmed)
  • Olive Oil
  • 50g Feta Cheese (crumbled)
  • Half Fat Crème Fraiche
  • Fresh Tarragon (chopped)
  • Italian Cooked Ham, Torn into Large Pieces


  1. Preheat the oven to 220ºC, gas mark 7.
  2. Wrap each beetroot in foil and place in a roasting tin. Bake for 30–40 minutes until tender.
  3. Whilst the beetroot is cooking, mix together the cheese, 3 tbsp crème fraîche, 1 tbsp tarragon, 2 tbsp oil and seasoning in a bowl.
  4. Once cooked unwrap the beetroot and cut into quarters. Then toss together with the mixed salad.
  5. Arrange the ham and salad on serving plates and top with the beetroot. Serve with walnut bread.