Heirloom Beetroot, Goats Cheese & Walnut Salad

Heirloom Beetroot, Goats Cheese & Walnut Salad

Got a heap of heirloom beetroot growing in your garden? This is the perfect winter salad to use these up!

Method

Preheat oven to 180 degrees Celsius. 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.
In a small saucepan place walnuts and dry fry until brown. Remove and roughly chop and set aside.
For the dressing in a bowl add zest, juice, thyme, mustard and vinegar. Add olive oil in a thin stream and whisk until emulsified.

Combine baby spinach and rocket in a bowl and place mounds of it on serving plates. Gently scatter the beetroot, walnuts, goat’s cheese and caper berries over the spinach and rocket. Drizzle with vinaigrette.

For more recipes visit: www.thewhimsicalwife.com

Ingredients

  • 4 x medium Beetroot (Golden, Detroit Red etc)
  • 1 cup Rocket
  • 1 cup Baby Spinach
  • ¼ cup Walnuts
  • 100g Goats Feta
  • 3 Tbsp Caper berries, rinsed, stalks removed
  • Orange Thyme Vinaigrette:
  • ½ Tsp Orange Zest
  • Juice of 1 Orange
  • ½ Tsp fresh Thyme, finely chopped
  • 2 Tbsp Extra Virgin Olive Oil
  • 1 Tsp Dijon Mustard
  • 1 Tbsp Apple Cider Vinegar

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1 Comments

The_Smiling_Chef said on September 22, 2011 at 6:30p.m.
Artfully presented...I have a bunch growing right now and this will definitely be one of the recipes to try out soon :)