Beetroot salad with walnut and goat cheese
This mouth-watering recipe is ready in just 48 minutes and the ingredients detailed below can serve up to 4 people.
Ingredients
Method
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.
Rate this recipe
Overall Rating:
4.30
(13)
