I personally have had a bunch of beetroot and a piece of goat's milk cheese in the fridge for a couple of weeks and they seemed like some good salad additions.
The beetroot was simply oven roasted and then peeled whereas I balled up pieces of the cheese in glad wrap then froze them. Once they were solid I dusted them in flour, then egg washed them and crumbed them. I went a bit overboard with the temperature when frying them so a couple had some darkish patches - the were great never the less.
There was a dressing for the salad - oil, cider vinegar, lime juice and dijon mustard - the less said about that the better. Oh, and there was a soft boiled egg - classy.
I think the camera on my phone has some default 1960's cookbook filter on it - it is the only way I can explain why the photo came out like that.
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