Blackpool Sands, Devon
Balsamic Beetroot, goats cheese, apple and walnut Salad
Where are we now?
Having spent the summer on the beach at Blackpool Sands in sunny South Devon there was plenty of time to work on recipes. Well, at least when I wasn’t working at the cafe that is.
And of course, the weather was sublime. Wall to wall sunshine most of the time. It’s a hard life.
This is not strictly a recipe developed whilst travelling. It’s similar to one I used from time to time in the pub as a starter – a balsamic beetroot and goats cheese crostini. But boy did it work, and with a cold beer, or a chilled glass of white wine, on a hot summer lunchtime – what could be better.
The Recipe
Beetroot and goats cheese salad
A delightfully fresh salad with earthy beetroot flavours offset with soft goats cheese, crunchy apple, walnuts and a balsamic dressing
Ingredients
- 100 g Beetroot ready cooked, chopped into chunks
- 100 g Soft goats cheese crumbled
- 1 Eating apple
- 1 tbsp Olive oil extra virgin
- 1 tbsp Walnut oil
- 2 tbsp Balsamic vinegar
- ¼ tsp Dijon mustard
- Sea salt and black pepper
- 50 g Wild Rocket
- 30 g Walnuts, toasted and broken into pieces
Instructions
- Make the salad dressing by combining the olive oil, walnut oil, balsamic, mustard and salt & pepper. Mix well.
- Core the apple and cut into wedges.
- Place the rocket in a large bowl and add the apples, walnuts and dressing. Toss well so that all the leaves are coated.
- Place the sliced beetroot on a serving plate, place some goats cheese on top and then a handful of the rocket mixture on top of that.
Notes
Feta could be substituted for the goats' cheese.
For a little twist, the dijon could be substituted with horseradish sauce.
Balsamic syrup drizzled over the top is also delicious.
Hope You Enjoy!
Please leave me a comment!
