Beetroot, goat’s cheese and walnut salad

Name: Beetroot, goat’s cheese and walnut salad
Yield: Serves 4
Ingredients: 100 g goat’s cheese; salt and freshly ground black pepper; salt and freshly ground black pepper; a handful rocket leaves; 100 ml extra virgin olive oil; 50 ml cabernet sauvignon vinegar or another good quality red wine vinegar; 2 Granny Smith apples, cored and cut into 1.5 cm cubes; 500 g precooked beetroot in its own juice, cut into 1.5 cm cubes; 50 g walnuts; ½ red onion, finely chopped; 50 ml cabernet sauvignon vinegar or another good quality red wine vinegar; 2 tablespoons runny honey

Preparation info

Serves
4

Difficulty
Easy

Appears in

Simple to Sensational

By Jun Tanaka

Published 2010

About

Beetroot and goat’s cheese - what a fantastic combination! Like steak and chips or strawberries and cream, they are ingredients that are just meant to be eaten together. This salad is one of the easiest I know; it’s just a matter of chopping everything up and mixing it in a bowl. But the result is amazing! Precooked beetroot can be bought vacuum-packed in its own juice from most supermarkets.

Ingredients

Simple
Gluten-free
Vegetarian

Ingredients

Method