Goat’s Cheese, Roasted Beetroot & Caramelised Walnut Salad

Name: Goat’s Cheese, Roasted Beetroot & Caramelised Walnut Salad
Cuisine: British
Ingredients: 100 g (3½ oz) candy stripe beetroot; 1 lemon, juice and zest; 85 g (3 oz) walnuts; 1 teaspoon honey; 150 g (5 oz) goat’s cheese; 25 g (1 oz) sugar; 25 ml (1 fl oz) good oil; 1 small bunch chives, chopped; Salt and pepper; Salt and pepper; 2 sprig rosemary; 2 sprig thyme; 400 g (14 oz) beetroot

Preparation info

Makes
4
Portions

Difficulty
Easy

Appears in

Gary Maclean's Scottish Kitchen

By Gary Maclean

Published 2022

About

Goat’s cheese and beetroot is a classic flavour combination – one I used in the ‘Chef’s Table’ episode of MasterChef: The Professionals. This salad looks great and everything can be done in advance, so it’s a great dish if you are having people over for dinner.

Ingredients

400 g (14 oz) beetroot
2 sprig rosemary

Europe
United Kingdom
Scotland
Dinner
Vegetarian
Gluten-free

Method

Preheat your oven to 180°C (350°F).
First, roast the beetroot. Cut into wedges, pop them into a bowl, season with salt and pepper, and add the rosemary and thyme, then coat with oil. Pour this mixture into a tray and place it the oven. The cooking time