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Goats’ cheese and beetroot salad recipe

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How to make goats' cheese and beetroot salads? Goats' cheese and beetroot salad recipes and ingredient shared on our page.
How to make goats' cheese and beetroot salads? Goats' cheese and beetroot salad recipes and ingredient shared on our page.

How to make goats’ cheese and beetroot salads? Goats’ cheese and beetroot salad recipes and ingredient shared on our page.

6 people goats’ cheese and beetroot salad ingredients;

  • 4 bunches baby red beetroot with tops, about 300 gram (Use half yellow beetroot if you can find some)
    1 tbsp red wine vinegar
    1 tbsp cide vinegar
    2 good pinches of sugar
    2 springs fresh thyme
    2 fresh bay leaves
    2 garlic cloves, halved
    50 gram butter
    1 spring fresh rosemary
    50 gram walnut pieces, plus a few extra
    200 gram goats’ cheese, diced
    1 baby white chicory, leaves separated
    1 baby red chicory, leaves separated
    120 gram wild rocket leaves
    salt and freshly ground black pepper

For the vinaigrette;

  • 3 tbsp extra virgin olive oil
    1 tbsp walnut oil
    1 tbsp cider vinegar
    salt and freshly ground black pepper

Goats’ cheese and beetroot salad recipe;

If you’ve managed to source yellow beetroot, line two saucepans with foil. Put the red beetroot, its tops and the wine vinegar in one, and the yellow beetroot, its tops and the cider vinegar in the other. Add a pinch of sugar, a thyme sprig, a bay leaf and two garlic halves to each. If you only have red beetroot double up on the ingredients and use one slightly larger pan. Gather up the foil to form a loose parcel and seal in the ingredients.

Pour water to about one third of the way up the side of each parcel. cover, bring to the boil, reduce and simmer for 20-30 minutes, until just tender.

Drain the parcels, saving 1 tbsp of liquid from the red beetroot parcel. When cool enough to handle, peel the beetroot with a small knife. Cut into wedges.

Heat the butter gently in a small pan until it reaches the beurre noisette stage (when it turns a nutty brown colour). Add the rosemary spring and 50 gram walnut pieces. Cook gently for 1-2 minutes, coting the nuts in the butter. Discard the rosemary, drain off the butter and set the nuts aside. Make the dressing: whisk the oils, vinegar and reserved liquid. Season and set aside.

In a bowl, mix the beetroot with a little dressing. Divide between serving plates and scatter over the cheese. Put the chicory and rocket into a bowl and toss with some dressing. Divide between each plate. Season with black pepper and scatter with the walnuts. Drizzle the rest of the dressing over the cheese. to serve, finely grate the extra walnuts over the salads.

Your enjoy meal!

How to make light salads? Follow us for the healthy salad recipes.

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