Beetroot Salad with Goats Cheese & Candied Walnuts
An uncomplicated and delightful salad using boiled beetroot, honey candied walnuts, soft goats cheese and a delicious honey, seeded mustard and balsamic dressing. This beetroot salad is the perfect side dish for your next barbecue or dinner. Delicious served with your choice of protein for a work lunch as well!
Equipment
- 1 Large Saucepan with Lid
- 1 Sharp knife
- 1 Jar with lid
- 1 Measuring Cups & Spoons
- 1 Chopping Board
- 1 Baking Paper
- 1 Baking Tray
Ingredients
Main ingredients
- 550 grams beetroot whole, about 5 medium sized
- 1 cup walnuts for a crunchy, nutty hit that goes perfectly candied
- 1 1/2 tablespoons honey the sticky sweetness that coats those nuts just right
- Pinch sea salt flakes because a little salt opens up flavors like crazy
- 60 millilitres extra virgin olive oil smooth and rich for your dressing
- 40 millilitres balsamic vinegar tangy and slightly sweet to balance your flavors
- 2 teaspoons seeded mustard adds a subtle zing that cuts through creaminess
- 120 grams arugula or beet leaves or both fresh greens that bring a peppery bite and slight crisp
- 100 grams goats chevre creamy, tangy cheese topping it all off so good
Instructions
Instructions
- Preheat the oven to 200C (400F). Wrap the whole beetroot in foil and roast for about 30 minutes until tender.
- While beetroots roast, heat a skillet on medium and candy the walnuts by stirring them with honey for about 5 minutes until caramelized and shiny.
- Mix your dressing: Whisk together olive oil, balsamic vinegar, seeded mustard, honey, and sea salt flakes.
- Let the beetroot cool, peel and cut into wedges. Toss with greens and dressing in a serving bowl.
- Top the salad with candied walnuts and crumbled goats cheese. Serve immediately.
Notes
Best served fresh. Store leftover dressing separate to avoid soggy greens. Candied walnuts keep crispy when stored at room temperature.