Name: Red cabbage, beet and goats' cheese salad
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Ingredients: 200g red cabbage; 1 small red onion; 5 small beetroots, cooked; Half-head radicchio salad (about 150g); 50g walnut kernels; 150g soft goats' cheese; Dressing: 2 Tbsp walnut oil, 2 Tbsp maple syrup, 2 tsp wine vinegar

Red cabbage, beet and goats' cheese salad

12 Oct 2015

by Dinna

Prep Time

10 minutes

Cook Time

5 minutes

Total Time

15 minutes

Background

Red cabbage is one of the healthiest vegetables, particularly if eaten raw. This red cabbage, beet and goats cheese salad is full of vitamins and antioxidants. Serve it with crusty bread for lunch or as a side dish with grilled/roasted meat for supper.

Ingredients

200g red cabbage
1 small red onion
5 small beetroots, cooked
Half-head radicchio salad (about 150g)
50g walnut kernels
150g soft goats' cheese
Dressing: 2 Tbsp walnut oil, 2 Tbsp maple syrup, 2 tsp wine vinegar

Instructions

Thinly shred or slice the red cabbage. Tear the radicchio into small pieces.
Halve the onion, then thinly slice it.
Cut the beetroot into wedges.
Dry-fry the walnuts until fragrant and golden. Set aside to cool.
Mix together the dressing.
Toss the veggies with the dressing in a serving dish, season with salt and pepper, then sprinkle the walnuts and crumble the goats' cheese on the top.