Red cabbage, beet and goats' cheese salad

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.

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Prep Time 10

Cook Time 5

Resting Time 4

Total Time 10

Servings: 2 people

Cuisine: British

Calories: 1234

Ingredients Method

Ingredients

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

Method

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.