Beetroot and goats cheese salad with walnuts

Recipes / Salads

Brighten up the evening with this salad starter thats a beautiful mixture of colours and textures.

Recipe «Beetroot and goats cheese salad with walnuts» presented in category Recipes / Salads, to prepare this dish you will need no more 1:00 minutes. To make this dish at home by prescription from the author Gomer would need: 4 medium beetroot bulbs, ends trimmed, 60ml olive oil, 1 tbsp red wine vinegar, Salt & freshly ground black pepper, Pinch of caster sugar , 1 1/2 tbsp coarsely chopped fresh continental parsley, 30g coarsely chopped walnut halves, 40g goat's cheese, crumbled .

Ingredients:

  • 4 medium beetroot bulbs, ends trimmed 
  • 60ml olive oil 
  • 1 tbsp red wine vinegar 
  • Salt & freshly ground black pepper 
  • Pinch of caster sugar 
  • 1 1/2 tbsp coarsely chopped fresh continental parsley 
  • 30g coarsely chopped walnut halves 
  • 40g goat's cheese, crumbled 

Instructions

  1. Preheat oven to 180°C. Place the beetroot in a baking dish. Drizzle with 1 tablespoon of the oil and toss to coat. Roast in preheated oven for 1 hour or until tender when pierced with a skewer. Remove from oven and set aside for 15 minutes to cool.
  2. Wearing rubber gloves to avoid staining your hands, peel beetroot. Use a large sharp knife to cut the beetroot crossways into 1cm-thick slices. Arrange on serving plates.
  3. Whisk together the remaining oil and vinegar in a small bowl. Taste and season with salt, pepper and sugar. Add the parsley and stir until combined.
  4. Drizzle the dressing over the beetroot. Sprinkle with walnuts and goat's cheese, and serve immediately.