Recipes
Recipes with my own touch
Servings
Serves 4
Ingredients
Dressing
70ml balsamic vinegar
20ml maple syrup
10ml Dijon mustard
1 clove garlic, crushed
salt & black pepper
Salad
8 baby beetroot, cooked & peeled
100g goat’s cheese, torn into pieces
1 clove garlic, crushed
30ml olive oil
30ml walnuts, roughly chopped
rocket or lamb’s lettuce to serve
Baby beetroot, walnut & goat's cheese salad
This beetroot salad is a staple in my kitchen. The flavors blend beautifully: the earthy beetroot is complemented by the natural sweetness of maple syrup, while the silky, creamy goat’s cheese melts in your mouth. For a slightly peppery kick, try using rocket leaves, or opt for lamb’s lettuce for a milder taste. You can prepare this salad in advance and keep it in the fridge; just drizzle the dressing over right before serving. Plus, the dressing works wonders on other salads too!
Method
- Heat the oven to 180ºC. Place the goat’s cheese on a baking sheet. Drizzle with garlic & olive oil. Bake for 5 minutes. Cool
- Arrange the leaves, walnuts & beetroot on a platter. Top with goat’s cheese & drizzle with the dressing.
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