Roast Beetroot, Goat Cheese & Walnut Salad Recipe

Name: Roast Beetroot, Goat Cheese & Walnut Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For The Salad; 2 beetroots, roasted; 1 bunch watercress; 1 handful walnuts, toasted and chopped roughly; 1 handful chevre, crumbled; 2 tablespoons chives, chopped fine; Lemon Walnut Vinaigrette; 1/2 lemon; 1 teaspoon sea salt; 1/4 cup walnut oil, or to taste

Servings: persons

For The Salad
2 beetroots, roasted
1 bunch watercress
1 handful walnuts, toasted and chopped roughly
1 handful chevre, crumbled
2 tablespoons chives, chopped fine
Lemon Walnut Vinaigrette
1/2 lemon
1 teaspoon sea salt
1/4 cup walnut oil, or to taste

1
Preheat the oven to 180u00b0 C. Wrap the beets in aluminum foil and cook on a baking sheet for two hours, until tender. Set the beets aside to cool with the aluminum still on; once cooled, their rough outer skin will easily slip off. Cut the beats into roughly 1 inch cubes and set aside. Wash and dry the watercress, discarding any rough stems. Make the vinaigrette, dissolving the sea salt in the juice of 1/2 lemon, before adding walnut oil. Taste test with a lettuce leaf and adjust, if necessary. Toast the walnuts and chop roughly - you don't want lots of walnut dust. Toss the watercress with the vinaigrette and pile onto the plate(s). Toss the beets in some vinaigrette and scatter around the watercress. Sprinkle the lot with chevre, walnuts and chives. Tuck in.

265

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 10 ingredients. The key ingredients include: For The Salad, 2 beetroots, roasted, 1 bunch watercress, 1 handful walnuts, toasted and chopped roughly, and more.

Yes, Roast Beetroot, Goat 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.

Roast Beetroot, Goat Cheese & Walnut Salad

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