Beetroot & Goat’s Cheese Salad with Toasted Almonds and Spinach

Name: Beetroot & Goat’s Cheese Salad with Toasted Almonds and Spinach
Yield: Serves 6
Cuisine: Australian
Ingredients: 2 handfuls baby spinach or mizuna leaves, washed and thoroughly dried; 24 blanched almonds, split in half; salt and freshly ground black pepper; 15-20 ml best-quality red wine vinegar; finely grated zest of ¼ lemon; 300 g mature goat’s cheese, skin removed; 2 stalks celery, outside strings peeled away and stalks cut into batons 3cm x 5mm; 100 ml extra virgin olive oil; 2 teaspoons fresh thyme leaves; 18-24 baby beetroot, depending on size, washed and with all but 3cm stalk cut off; 1 clove garlic, peeled and bruised with the flat of a knife

Preparation info

Serves
6

Difficulty
Easy

Appears in

French

By Damien Pignolet

Published 2005

About

This is a lovely salad for autumn or winter and could precede a rich braised dish such as Oxtail Ragoût, with delicious Caramel-glazed Apple Tartlets for dessert.

Ingredients

18-24 baby beetroot, depending on size, washed and with all but 3cm stalk cut off
24 blanched almonds, split in half
2

Oceania
Europe
Australia
France
Mediterranean
Vegetarian
Gluten-free
Winter
Autumn

Method

Preheat the oven to 180°C. Individually wrap each beetroot in foil and bake for 30 minutes, or until tender when pierce