Beetroot Salad with Goat's Cheese and Walnuts               

 tags (edit): Easy @Vogel @Try Soon! Salads  

 

A soft English, Irish or Welsh goat's cheese lends itself perfectly to a refreshing starter or main course salad. The salad leaves can be purchased in a bag for convenience, but if you do have some good leaves in the garden, such as dandelions, use them too. I like to team these with some young beetroots -- they make a great salad and are a good excuse to use the extra virgin rapeseed oil from Suffolk that I love.

Ingredients

DRESSING
1 tablespoon white wine or cider vinegar
1/2 tablespoon clear honey
4 tablespoons extra virgin rapeseed oil or olive oil
SALAD
1 3/4 ounces walnuts
1/2 teaspoon sea salt
1 teaspoon olive oil
5 1/2 ounces Goat Cheese soft English, Irish, or Welsh, at room temperature
5 ounces baby salad leaves or mixture of sorrel & dandelion leaves
7 ounces baby beetroots cooked
Chives snipped into 2 inch lengths


 

Instructions
Preheat the grill. Make the dressing by whisking all the ingredients together; season to taste. Put the walnuts on a small baking tray and mix with the sea salt and olive oil, then grill for a few minutes until lightly toasted.

Break the cheese into rough 3/4 inch pieces and arrange on plates with the salad leaves, beetroot, and walnuts. Drizzle with the dressing and scatter the chives over.


This recipe published with BigOven, and can be imported instantly by BigOven users viewing this page. Download your free trial at www.bigoven.com.


Yields: 4 Servings
    
Waitrose Food Illustrated


notes:  Pungent French goat's cheeses work well with flinty Savignon Blanc, but the softer English versions are better with a vivacious Chardonnay such as this South African example, especially when combined with the sweetness of beetroot: Danie de Wet Earth and Sky 2006 Cardonnay, Robertson, South Africa.

Cuisine:  

Main Ingredient: