Spinach and Goat Cheese Salad

    This is a robustly flavoured salad. Spinach is tossed with goats cheese and caramelised walnuts in a homemade beetroot vinaigrette. Enjoy as a starter or as a side dish.

    48 people made this

    Serves: 12 

    • 120g walnuts, coarsely chopped
    • 2 tablespoons caster sugar
    • 1/2 (340g) jar pickled beetroot
    • 4 tablespoons cider vinegar
    • 1 teaspoon chicken stock granules
    • 1/2 teaspoon garlic granules
    • 1 teaspoon caster sugar
    • 1/2 teaspoon salt
    • 1/2 teaspoon black pepper
    • 4 tablespoons vegetable oil
    • 225g baby spinach leaves, rinsed and dried
    • 115g goat cheese, crumbled

    Prep:25min  ›  Cook:5min  ›  Ready in:30min 

    1. In small saucepan over medium heat, cook and stir the walnuts and sugar until walnuts are lightly browned and sugar is caramelised. Thoroughly coat the walnuts with the sugar.
    2. In a liquidiser or food processor, blend the beetroots with cider vinegar, stock granules, garlic granules, sugar, salt and pepper. Gradually blend in the oil.
    3. In a large bowl, toss together the sugar-coated walnuts and spinach. Before serving, drizzle with the blended beat mixture, toss and sprinkle with goat cheese.
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