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Beetroot, goat's cheese and walnut salad

Name: Beetroot, goat's cheese and walnut salad
Prep time: 30 min
Cook time: 5 min
Total time: 35 min
Yield: 4
Ingredients: 450g cooked beetroot, peeled; 125g soft goat's cheese; 2 tablespoons chopped chives; 50ml red wine vinegar; 1 garlic clove, crushed; 100ml walnut oil; 120ml olive oil; 1 tablespoon bottled grated horseradish; 150g mixed baby salad leaves (such as watercress, mizuna and rocket); 70g walnut pieces, lightly toasted

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30m

05m

Beetroot, goat's cheese and walnut salad

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Horseradish adds a spicy kick to this luscious beetroot salad.

450g cooked beetroot, peeled
125g soft goat's cheese
2 tablespoons chopped chives
50ml red wine vinegar
1 garlic clove, crushed
100ml walnut oil
120ml olive oil
1 tablespoon bottled grated horseradish
150g mixed baby salad leaves (such as watercress, mizuna and rocket)
70g walnut pieces, lightly toasted

Method

1.

Cut beetroot into 2cm-thick slices on a baking tray lined with non-stick baking paper. Cut end pieces of beetroot into small dice and set aside.
2.

Combine goat's cheese with half the chives and spread over beetroot slices.
3.

Pour vinegar into a bowl and add the garlic. Gradually whisk in the oils, then stir in horseradish and remaining chives. Toss through salad leaves and reserved beetroot.
4.

Grill the topped beetroot slices until the cheese begins to turn golden brown. Divide dressed salad between plates, sprinkle with walnuts and top with beetroot slices. Serve warm.