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Beetroot, goat cheese and walnut salad recipe

Beetroot, goat cheese and walnut salad recipe

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  • Recipes
  • Dish type
  • Salad
  • Vegetable salad
  • Beetroot salad

This is a delightfully simple salad, yet so sophisticated and flavourful. I sometimes even use the spreadable kind.

Greater London, England, UK

65 people made this

IngredientsMakes: 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

MethodPrep: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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