Beetroot, goat’s cheese and walnut salad

These flavours work together like a dream – the sweet beetroot, salty goats cheese and earthy walnuts make for a delicious dish. I also make a dressing with olive oil, balsamic vinegar and honey that helps to bring it all together.

Ingredients

salad leaves 150 g

fresh beetroot75 g

soft goat’s cheese 50

walnuts30

extra virgin olive oil1.5 tbsps

balsamic vinegar2 tsps

honey1 tsp

Preparation

Preheat the oven to 200c. Peel the beetroot, chop it into bite-sized pieces and drizzle with half a teaspoon of olive oil. Roast in the oven for around 30 minutes. After this time, the beetroot should be cooked all the way through, but it should still have bite. Once it’s cooked, remove from the oven and set to one side.

Wash the salad leaves before placing them on a plate. Place the beetroot on top, before crumbling over the goat’s cheese. Now add the walnuts.

For the dressing, combine 1 tablespoon of olive oil (or any other organic oil) with the balsamic vinegar and honey. Mix well before drizzling over the salad.