Name: Asparagus, beetroot and goat's cheese salad
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Ingredients: 1 clove garlic, minced; 3 Tbsp walnut oil; 6 cooked beetroot (not pickled); 1 bunch asparagus (16-20 stems); 4 handfuls of green leaf salad (spinach, watercress, rocket etc.); 1 pack of goats cheese with rind (about 12 cm long)

Asparagus, beetroot and goat's cheese salad

23 May 2015

by Dinna

Prep Time

5 minutes

Cook Time

10 minutes

Total Time

15 minutes

Background

You can serve this asparagus, beetroot and goat's cheese salad as a starter at a dinner party or as a quick & easy lunch/brunch for lazy weekends. You can use any kind of ready-mixed salad, I particularly like the nutty spinach-watercress-rocket mixture. Serve it with fresh bread or crostini.

Ingredients

1 clove garlic, minced
3 Tbsp walnut oil
6 cooked beetroot (not pickled)
1 bunch asparagus (16-20 stems)
4 handfuls of green leaf salad (spinach, watercress, rocket etc.)
1 pack of goats cheese with rind (about 12 cm long)

Instructions

Mix the garlic with the oil and vinegar.
Cut the beetroot into wedges and pour over them half of the dressing.
Snap off the woody ends of the asparagus, then cut in half and put them in a saucepan. Add just enough cold water to cover them, then bring to the boil. Cook for 1 minute, then rinse with cold water.
Cut the goats cheese into 4 equal parts, brush the exposed sides with oil then griddle for 3-4 minutes until lightly charred.
Put one handful of salad leaves on each plate, divide the asparagus & beetroot between them, then put one piece of goat's cheese on top.
Drizzle the dressing over the salad.