Goat's Cheese & Beetroot Salad
This vibrant and elegant salad combines sweet, earthy beetroot with creamy goat's cheese and a zesty walnut dressing. Thin slices of tender beetroot are arranged on plates, topped with slices of tangy goat's cheese, and finished with a bed of peppery salad leaves dressed in a flavorful garlic, lemon, and honey vinaigrette. Each bite offers a delightful mix of flavors and textures, making this dish a perfect starter or light meal option.
— Constant Cookbook
Ingredients
- 300g cooked beetroot (fresh or vacuum-packed, not from a jar)
- 200g log firm goat's cheese , such as Sainte-Maure de Touraine, or Capricorn
- 4 handfuls small-leaf salad , containing rocket and herbs
- 1 garlic clove , crushed
- 2 tbsp lemon juice
- 1 tsp Dijon mustard
- 1 tsp clear honey
- 4 tbsp walnut oil
Instructions
- Thinly slice the beetroot, either with a very sharp knife or on a mandolin. Arrange overlapping slices over four dinner plates.
- Put all the dressing ingredients into a jar, replace the lid, then shake well to mix. Drizzle a little over the beetroot. Slice the goat’s cheese into 12 and put 3 slices on top of each serving of beetroot. Toss the salad leaves in a little dressing, then put a small pile of leaves on top of each serving of cheese. Drizzle with the remaining dressing.
Prep Time
PT15M
Yield
Serves 4
Nutrition
- Calories: 302 calories
- Fat Content: 24 grams fat
- Saturated Fat Content: 10 grams saturated fat
- Carbohydrate Content: 9 grams carbohydrates
- Sugar Content: 6 grams sugar
- Fiber Content: 2 grams fiber
- Protein Content: 13 grams protein
- Sodium Content: 1.2 milligram of sodium
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