Beetroot, goats cheese and walnut salad

Cooking Salads Beetroot, goats cheese and walnut salad

Horseradish adds a spicy kick to this luscious beetroot salad.

Lables: Vegetarian Egg free Fish free Gluten free Shellfish free Wheat free
  1. Cut beetroot into 2cm-thick slices on a baking tray lined with non-stick baking paper. Cut end pieces of beetroot into small dice and set aside.
  2. Combine goat's cheese with half the chives and spread over beetroot slices.
  3. Pour vinegar into a bowl and add the garlic. Gradually whisk in the oils, then stir in horseradish and remaining chives. Toss through salad leaves and reserved beetroot.
  4. Grill the topped beetroot slices until the cheese begins to turn golden brown. Divide dressed salad between plates, sprinkle with walnuts and top with beetroot slices. Serve warm.

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450g cooked beetroot, peeled
125g soft goat's cheese
2 tbsp chopped chives
50ml red wine vinegar
1 garlic clove, crushed
100ml walnut oil
120ml olive oil
1 tbsp bottled grated horseradish
150g mixed baby salad leaves
70g walnut pieces, lightly toasted

Adv

Autors
Preparation time
30
Cooking time
5
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Salads
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