Cook and Scale
Beetroot & Goat Cheese Salad
4 servings · 15 min total
Sweet, earthy beetroot with tangy goat cheese, peppery rocket and toasted walnuts in a honey-balsamic dressing. A stunning starter.
Ingredients
- 500 g beetroot, cooked and diced
- 100 g arugula
- 150 g goat cheese, crumbled
- 60 g walnuts, chopped
- 4 tbsp olive oil
- 2 tbsp balsamic vinegar
- 1 tbsp honey
- salt to taste
- black pepper to taste
Contains: Milk, Tree nuts, Sulphites
Allergen info is best-effort — please verify yourself.
Method
- 1.
Layer arugula and beetroot — Spread the arugula over a serving platter and scatter the diced beetroot on top.
- 2.
Add goat cheese and walnuts — Scatter over the crumbled goat cheese and chopped walnuts.
- 3.
Dress and serve the salad — Whisk the olive oil, balsamic vinegar, honey, salt, and pepper into a dressing. Drizzle over the salad just before serving.