Beetroot, goats cheese and walnut salad

Horseradish adds a spicy kick to this luscious beetroot salad.

Recipe «Beetroot, goats cheese and walnut salad» presented in category Recipes / Salads, to prepare this dish you will need no more 5 minutes. To make this dish at home by prescription from the author Gomer would need: 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.

Ingredients:

• 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 

Instructions

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.