Easy Beetroot, Goat's Cheese and Walnut Salad
4 standard portions
Source field check Β· Original source retained
Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 100 g Walnuts
- 100 g Salad Leaves (rocket, spinach, mixed leaves)
- 250 g Cooked Mini Beetroot
- 100 g Soft Goats Cheese (crumbled)
- 100 g Cherry Tomatoes
- 1Β½ tbsp Dijon Mustard
- 1Β½ tbsp Honey (clear runny honey)
- 1Β½ tbsp Cider Vinegar
- 1Β½ tbsp Extra Virgin Olive Oil
- Β½ tsp Sea Salt
- ΒΌ tsp Pepper
Method
- Place the walnuts in a frying pan (no oil needed) and fry until toasted. Be careful, they will go from golden brown to burnt very quickly! Keep moving them around the pan with a wooden spoon.
- Mix the olive oil, cider vinegar, honey, dijon mustard, salt, and pepper in a small bowl with a whisk.
- Halve the mini beetroot (or if using large beetroot, quarter them), and cut the cherry tomatoes in half with a sharp knife.
- Lay the salad leaves on a large platter and top with the beetroot, crumbled goats cheese, walnuts, and tomatoes. Drizzle with the salad dressing just before serving.