Description
This beetroot and goat’s cheese salad is served warm and perfect for both hot weather and cooler days. Served with a balsamic, honey and mustard dressing.
The default recipe serves one.
Ingredients
Scale
For the salad:
- 1 small beetroot (around 150g / 5.3oz whole)
- 1 tsp olive oil
- 1 large handful rocket/arugula
- 15g / 5 halves shelled walnuts, roughly chopped
- 1 small red apple, top and bottom cut off, halved, seeds removed and then sliced very thinly (use a mandolin if you have one)
- 30g goat’s cheese log
For the dressing
- 2 tsp olive oil
- 1/2 tsp balsamic vinegar
- 1/2 tsp dijon mustard
- 1/2 tsp honey
- salt and pepper
Instructions
- Preheat the oven to 200C/400F.
- Wash, peel and slice the beetroot into 8 pieces. Place on a baking tray and drizzle with the olive oil and season well. Place in the oven for around 30 minutes or until tender.
- Whisk together the dressing ingredients in a small bowl or jar.
- When the beetroot is nearly ready, prepare the apple, rocket and walnuts and arrange on a plate on top of the rocket/arugula. Top with the beetroot and crumble over the goat’s cheese.
- Serve with the dressing drizzled on top.
Notes
- You can substitute the rocket/arugula for any kind of lettuce leaves you prefer
- Ideally choose a goat’s cheese without rind, as this is not ideal for crumbling over a salad, or remove the rind first.
- Use gloves when handling the beetroot to avoid getting stained hands!
- If you want to use pre-cooked beetroot then find some that aren’t soaked in vinegar or pickled as this will affect the taste of the salad.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Salad
- Method: Oven
- Cuisine: British
Nutrition
- Serving Size: 1
- Calories: 495
- Fat: 35g
- Carbohydrates: 40g
- Protein: 12g
Keywords: salad, healthy, vegetarian, cheese, beetroot, apple, lunch, dinner, side