Easy Beetroot, Goat's Cheese and Walnut Salad
An easy beetroot and goats cheese salad recipe with crunchy toasted walnuts, drizzled with a delicious honey mustard dressing
Servings 4
Calories 340kcal
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Equipment
- Small Whisk
- Knife
Ingredients
- 100 g Walnuts
- 100 g Salad Leaves rocket, spinach, mixed leaves
- 250 g Cooked Mini Beetroot
- 100 g Soft Goats Cheese crumbled
- 100 g Cherry Tomatoes
For the honey mustard dressing
- 1½ tablespoon Dijon Mustard
- 1½ tablespoon Honey clear runny honey
- 1½ tablespoon Cider Vinegar
- 1½ tablespoon Extra Virgin Olive Oil
- ½ teaspoon Sea Salt
- ¼ teaspoon Pepper
Instructions
- Place the walnuts in a frying pan (no oil needed) and fry until toasted. Be careful, they will go from golden brown to burnt very quickly! Keep moving them around the pan with a wooden spoon.100 g Walnuts
- Mix the olive oil, cider vinegar, honey, dijon mustard, salt, and pepper in a small bowl with a whisk.1½ tablespoon Dijon Mustard, 1½ tablespoon Honey, 1½ tablespoon Cider Vinegar, 1½ tablespoon Extra Virgin Olive Oil, ½ teaspoon Sea Salt, ¼ teaspoon Pepper
- Halve the mini beetroot (or if using large beetroot, quarter them), and cut the cherry tomatoes in half with a sharp knife.250 g Cooked Mini Beetroot, 100 g Cherry Tomatoes
- Lay the salad leaves on a large platter and top with the beetroot, crumbled goats cheese, walnuts, and tomatoes. Drizzle with the salad dressing just before serving.100 g Walnuts, 100 g Salad Leaves, 250 g Cooked Mini Beetroot, 100 g Soft Goats Cheese, 100 g Cherry Tomatoes
Notes
Expert Tips:
- Drizzle the dressing over the beetroot and goats cheese salad just before serving. If you do it too soon before serving, the salad leaves will wilt.
- Make double the quantity of honey mustard salad dressing and store the extra in a sterilised jam jar in the fridge. It will keep for up to 2 weeks.
- Always use extra-virgin olive oil for salad dressings, for a far superior taste and flavour!
- Wear gloves when cutting the beetroot to prevent your hands from getting stained.
- Swap the walnuts for pecan nuts or hazelnuts.
- Add cooked chickpeas or cannellini beans for added protein.
- Swap the honey in the dressing for maple syrup.
- Use feta or blue cheese instead of goats cheese.
- Sprinkle over thinly sliced red onion for more flavour.
- Use roasted golden beets, as well as red beets.
- Add freshly squeezed orange juice or lemon juice to the salad dressing
Nutritional Information (Approximate)
Calories: 340kcal | Carbohydrates: 18g | Protein: 10g | Fat: 27g | Saturated Fat: 6g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 7g | Cholesterol: 12mg | Sodium: 503mg | Potassium: 447mg | Fiber: 4g | Sugar: 13g | Vitamin A: 767IU | Vitamin C: 11mg | Calcium: 101mg | Iron: 2mg
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