Spinach and Goat Cheese Salad
30 min
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.
Nikki Miller
48 people made this
Ingredients
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
Method
Prep:25min ›
Cook:5min ›
Ready in:30min
- 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.
- 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.
- 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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