Beetroot, goat cheese and walnut salad recipe

We are searching data for your request:

Forums and discussions:

Manuals and reference books:

Data from registers:

Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

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.

Recipe by:
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

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.
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!