Starters
International
InternationalBeetroot and Goats Cheese Salad
Earthy beetroot paired with tangy goats cheese and a sharp dressing. The tiers move from a quick pack-salad assembly to roasted heritage beets with whipped goats curd and candied nuts.
Vegetarian
Gluten-free
Better version
Roasted fresh beetroot with a firm goats cheese, toasted walnuts and an orange-balsamic dressing.
Per serving£3.25
Total cost£6.50
Time1 hr
Ingredients for 2
- 400 g raw beetroot , scrubbed
- 100 g firm goats cheese log , sliced into rounds
- 40 g walnut halves , toasted
- 70 g rocket and watercress
- sea salt and black pepper , to taste
- Dressing
- 1 orange , juiced
- 1 tbsp balsamic vinegar
- 3 tbsp extra virgin olive oil
- 1 tsp wholegrain mustard
Method
- Preheat the oven to 190C fan, wrap the whole beetroot in foil and roast for 45 minutes until tender.
- Cool slightly, then peel and cut into wedges.
- Toast the walnuts in a dry pan until fragrant.
- Whisk the orange juice, balsamic, olive oil, mustard and seasoning into a dressing.
- Toss the rocket and watercress with a little dressing and arrange on plates.
- Top with the warm beetroot wedges, goats cheese rounds and toasted walnuts, then spoon over the rest of the dressing.
Equipment
- oven
- foil
- small frying pan
- mixing bowl
The three ways, side by side
Budget
Pre-cooked vacuum-packed beetroot with soft goats cheese and a quick balsamic dressing.
Better
Roasted fresh beetroot with a firm goats cheese, toasted walnuts and an orange-balsamic dressing.
Ultimate
Roasted heritage beets with whipped goats curd, candied pecans, dukkah and a beetroot reduction.
