Beetroot, goat’s cheese and walnut salad
9 Apr 2016
Prep Time
5 minutes
Cook Time
5 minutes
Total Time
10 minutes
Background
Beetroot, goat’s cheese and walnut really work well together, particularly with a honey-based dressing. So this salad is a delicious, easy dish that is perfect for a light lunch but can also be served as a starter at a dinner party. I used baby beetroot infused with a fiery sweet chilli marinade (sold in most supermarkets as sweetfire beetroot) but you can use any pre-cooked, roasted or marinated beetroot.
Ingredients
- 150g salad leaves
- 100g cooked/roasted baby beetroot
- 100g soft goat’s cheese, with rind on
- 50g walnuts, lightly toasted
- 1 Tbsp of extra virgin olive oil
- 2 tsps of balsamic vinegar
- 1 tsp of clear honey
Instructions
- Place the salad on two plates. Cut the beets into small wedges. Cut the cheese into two thick slices.
- Heat a greased griddle pan and grill the cheese until bubbling and golden. Place these on top of the salad. Scatter the beet wedges and walnuts around.
- For the dressing, combine the olive oil with the balsamic vinegar and honey. Mix well then drizzle over the salad.
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Categories
- Meal Type: - Brunch - Dinner - Everyday - Lunch - Main - Quick & Easy - Salad - Starter
- Cuisines: - British
- Occasions: - Anniversaries - Christmas - Dinner Party - Mothers Day - Valentine's Day
- Ingredients: - Dairy - Roots & Bulbs
- Health and Diet: - Combination - Gluten Free - Vegetarian
- Skill Levels: - Easy
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