About this recipe:This sophisticated beetroot salad is simple to prepare, but still as special as it is delicious. Serve as a light meatless main or as a starter.
4 medium beetroots - scrubbed, trimmed and cut in half
5 tablespoons chopped walnuts
3 tablespoons maple syrup or honey
300g mixed salad greens
125ml freshly squeezed orange juice
60ml balsamic vinegar
125ml extra-virgin olive oil
60g goat cheese
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Method Prep:5min › Cook:30min › Ready in:35min
Place beetroot into a saucepan and fill with enough water to cover. Bring to the boil, then cook for 20 to 30 minutes, until tender. Drain and cool, then cut in to cubes.
While the beetroot is cooking, place the walnuts in a frying pan over medium-low heat. Heat until warm and starting to toast, then stir in the maple syrup. Cook and stir until evenly coated, then remove from the heat and set aside to cool.
In a small bowl, whisk together the orange juice, balsamic vinegar and olive oil to make the dressing.
Place a large helping of salad greens onto each of four salad plates, divide walnuts equally and sprinkle over the greens. Place equal amounts of beetroot over the greens and top with knobs of goat cheese. Drizzle each plate with some of the dressing.
You could also try using honey instead of maple syrup to sweeten the walnuts in this recipe.