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Beetroot, Goats Cheese and Walnut Salad with balsamic dressing

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
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Prep Time 15 minutes
Cook Time 0 minutes
Total Time 15 minutes
Course Lunch, Salad, Snack, Starter
Cuisine British
Servings 2 people
Calories 456 kcal

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
  • ΒΌ 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.