Beetroot, goat cheese and walnut salad

Beetroot, goat cheese and walnut salad


29 people made this

About this recipe: 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

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

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!

Recently viewed

Reviews (0)

Write a review

Click on stars to rate