Red cabbage, beet and goats' cheese salad
12 Oct 2015
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.
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Categories
- Meal Type: - Dinner - Everyday - Lunch - Main - Quick & Easy - Salad - Seasonal - Side - Supper
- Cuisines: - British
- Occasions: - Bonfire Night - Christmas - Dinner Party - Parties - Thanksgiving
- Health and Diet: - Combination - Gluten Free - Healthy - High Fibre - Low Cholestrol - Raw Food - Vegetarian
- Skill Levels: - Easy
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