Heirloom Beetroot, Goat’S Cheese & Walnut Salad Recipe

Name: Heirloom Beetroot, Goat’S Cheese & Walnut Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE SALAD:; 4 bulbs Medium Beetroot; Olive Oil, For Drizzling; 1/4 cups Walnuts; 1 cup Baby Spinach; 1 cup Rocket; 3-5/8 ounces, weight Goat's Feta; 3 Tablespoons Caperberries; FOR THE VINAIGRETTE:; 1/2 teaspoons Orange Zest; 1 whole Orange, Juiced; 1/2 teaspoons Fresh Thyme, Finely Chopped; 1 teaspoon Dijon Mustard; 1 Tablespoon Apple Cider Vinegar; 2 Tablespoons Extra Virgin Olive Oil

Servings: persons

FOR THE SALAD:
4 bulbs Medium Beetroot
Olive Oil, For Drizzling
1/4 cups Walnuts
1 cup Baby Spinach
1 cup Rocket
3-5/8 ounces, weight Goat's Feta
3 Tablespoons Caperberries
FOR THE VINAIGRETTE:
1/2 teaspoons Orange Zest
1 whole Orange, Juiced
1/2 teaspoons Fresh Thyme, Finely Chopped
1 teaspoon Dijon Mustard
1 Tablespoon Apple Cider Vinegar
2 Tablespoons Extra Virgin Olive Oil

1
Preheat oven to 180 degrees Celsius.
2
Place washed beetroot on a tray (skin still on) and drizzle with a little olive oil. Place in oven and cook for 40-50 minutes until tender. Remove from oven, cool and remove skins. Cut into cubes and set aside.
3
In a small saucepan place walnuts and dry fry over medium heat until fragrant and brown. Remove walnuts from the pan, roughly chop them and set aside.
4
For the dressing: Add zest, juice, thyme, mustard and vinegar into a bowl. Add olive oil in a thin stream and whisk until emulsified.
5
Combine baby spinach and rocket in large bowl. Then place mounds of it on serving plates. Gently scatter the beetroot, walnuts, goat's cheese and caperberries over the spinach and rocket. Drizzle with vinaigrette.

328

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: FOR THE SALAD:, 4 bulbs Medium Beetroot, Olive Oil, For Drizzling, 1/4 cups Walnuts, and more.

Yes, Heirloom Beetroot, Goat’S Cheese & Walnut Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Heirloom Beetroot, Goat’S Cheese & Walnut Salad

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