About this recipe:This salad requires some effort, but is so delicious and always impresses guests. Lambs lettuce, or mache, isn't always available, so you may just use rocket, but lambs lettuce adds a great nutty flavour if you can find it.
2 beetroots, scrubbed
1 (70g) bag lamb's lettuce
1 (50g) bag rocket
2 fresh peaches - peeled, pitted and sliced
2 shallots, chopped
4 tablespoons pistachio nuts, chopped
110g fresh goat cheese, crumbled
4 tablespoons walnut oil
2 tablespoons balsamic vinegar
salt and pepper to taste
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Preheat oven to 190 C / Gas 5. Wrap each beetroot in two layers of aluminium foil, and place onto a baking tray. Bake in the preheated oven until the beetroot is tender, about 1 hour and 20 minutes. Allow the beetroot to cool slightly, then remove the skins. Let the beetroot cool to room temperature, or refrigerate until cold. Once cooled, thinly slice the beetroot.
Place the lambs lettuce and rocket into a large mixing bowl. Add the sliced beetroot and peaches; sprinkle with the shallots, pistachio nuts and goat cheese. In a separate bowl, whisk together the walnut oil, balsamic vinegar, salt and pepper until emulsified, then pour over the salad mixture. Toss well and serve.