Beetroot, goat cheese and walnut salad

    This is a delightfully simple salad, yet so sophisticated and flavourful. I often have it for lunch, though it makes a lovely starter as well. Use the softest, freshest goat cheese you can find. I sometimes even use the spreadable kind.

    Diana

    Greater London, England, UK
    38 people made this

    Ingredients
    Makes: 4 starter-sized portions

    • 6 beetroots, boiled and peeled
    • 60g whole walnuts, toasted
    • 1 tablespoon olive oil
    • 1 tablespoon good quality balsamic vinegar
    • 1 pinch dried oregano
    • sea salt and freshly ground black pepper to taste
    • 75g soft goat cheese

    Method
    Prep:10min  ›  Ready in:10min 

    1. Dice the beetroot into 2cm chunks and place in a bowl with the walnuts, olive oil, vinegar, oregano, salt and pepper. Give it a good stir.
    2. To serve, spoon salad on to serving plates and dot with the goat cheese.

    Toasted walnuts

    To toast your own walnuts, simply heat a dry frying pan over medium heat. Add the walnuts and toast until lightly browned, about 3 to 5 minutes. Watch them closely so they don't burn!

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