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Asparagus, beetroot and goat's cheese salad

You can serve this asparagus, beetroot and goat's cheese salad as a starter at a dinner party or as a quick and 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.
Print Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Resting Time 4 hours
Total Time 15 minutes
Servings: 4 people
Cuisine: British
Calories: 1234
Ingredients Method

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

Method
 

  1. Mix the garlic with the oil and vinegar.
  2. Cut the beetroot into wedges and pour over them half of the dressing.
  3. 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.
  4. Cut the goats cheese into 4 equal parts, brush the exposed sides with oil then griddle for 3-4 minutes until lightly charred.
  5. 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.
  6. Drizzle the dressing over the salad.