Beetroot and Goat's Cheese Salad
2 standard portions
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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 Salad leaves
- 100 g Beetroot ((ready cooked), chopped into chunks)
- 30 g Goat's cheese (crumbled)
- 2 tablespoons Olive oil
- 2 tablespoons Balsamic vinegar
- 0.5 Lemon ((juice only))
- 1 tsp Dijon mustard
- 1 pinch Fine sea salt and ground black pepper
- 30 g Walnuts (broken into pieces)
Method
- Make the salad dressing by combining 2 tbsp Olive oil, 2 tbsp Balsamic vinegar, juice of 0.5 Lemon, 1 tsp Dijon mustard and 1 pinch Sea salt and black pepper.
- Place 100 g Salad leaves in a large bowl and add the dressing.ย Mix well so that all the leaves are coated.
- Top with 100 g Beetroot.
- Add 30 g Goat's cheese.
- And finish with 30 g Walnuts. Season with salt and pepper (if desired) and it's ready to serve.