Beetroot salad with walnut and goat cheese

  • Preparation Time20 mins
  • Cooking Time28 mins
  • Serves4
  • DifficultyEasy
2 bunches medium beetroot, (about 680g) tops trimmed
Salt and freshly ground black pepper
2 tablespoons red wine vinegar
80ml extra-virgin olive oil
70g walnuts
1 bunch rocket, trimmed and torn
1/2 medium head escarole, torn
115g goat cheese, (preferably aged goat cheese) crumbled
1) Put the beetroot in a saucepan with water to cover and season generously with salt. Bring to a boil over high heat and cook until fork tender, about 20 minutes. When the beetroot are cool enough to handle, peel them--the skins should slide right off with a bit of pressure from your fingers. If they don't, use a paring knife to scrape off any bits that stick. Cut each beet into bite-sized wedges.

2) Whisk the vinegar with salt and pepper, to taste, in a large bowl. Whisk in the olive oil in a slow steady stream to make a dressing. Toss the cut beetroot in the dressing; set aside to marinate for at least 15 minutes or up to 2 hours.

3) Preheat the oven to 180C/Gas Mark 4. Spread the nuts on a baking sheet and oven-toast, stirring once, until golden brown, about 8 minutes. Cool.

4) Toss the rocket and escarole with the beetroot and divide among 4 plates. Scatter the walnuts and goat cheese on top. Serve.

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