Name: Beetroot, goat’s cheese and walnut salad
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
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

Beetroot, goat’s cheese and walnut salad

9 Apr 2016

by Dinna

Prep Time

5 minutes

Cook Time

5 minutes

Total Time

10 minutes

Beetroot, goat’s cheese and walnut salad

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.