Name: Beetroot, goat's cheese and walnut salad
Prep time: 30 min
Cook time: 5 min
Total time: 35 min
Yield: 1
Ingredients: 450g cooked beetroot, peeled; 125g soft goat's cheese; 40.00 ml chopped chives; 50ml red wine vinegar; 1 garlic clove, crushed; 100ml walnut oil; 120ml olive oil; 23.40 gm bottled grated horseradish; 150g mixed baby salad leaves (such as watercress, mizuna and rocket); 70g walnut pieces, lightly toasted

Beetroot, goat's cheese and walnut salad

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Prep Time:
30 minutes

Cook Time:
5 minutes

Total Time:
35 minutes

Spicy horseradish enhances vibrant beet salad.

Ingredients:

450g cooked beetroot, peeled
125g soft goat's cheese
40.00 ml chopped chives
50ml red wine vinegar
100ml walnut oil
120ml olive oil
23.40 gm bottled grated horseradish
150g mixed baby salad leaves (such as watercress, mizuna and rocket)
70g walnut pieces, lightly toasted

Instructions:

Slice beetroot into 2cm-thick pieces on a non-stick baking paper-lined tray. Dice the end pieces of beetroot and keep aside.
Mix creamy goat's cheese with a generous amount of fresh chives, then generously spread the flavorful mixture over the vibrant beetroot slices.
In a bowl, combine vinegar and garlic. Slowly whisk in the oils, then mix in horseradish and the rest of the chives. Gently combine with salad leaves and reserved beetroot.
Grill the beetroot slices topped with cheese until the cheese is golden brown. Divide the salad between plates, sprinkle with walnuts, and top with the grilled beetroot slices. Serve warm.

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