Beetroot and Goats Cheese Salad

As other recipes on this blog can attest to, beetroot is one of the favourite ingredients of Australians and in this recipe it combines beautifully with goats cheese to make a simple but delicious salad. The smoothness of the beets and goats cheese is complemented by the tartness of the cranberries and a balsamic vinegar. Walnuts give the perfect crunch to finish it off.

Print
clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon print print icon squares squares icon

Beetroot and Goats Cheese Salad


Scale

Ingredients

For the salad

1 cooked and peeled beetroot

1/4 a cup of goat cheese

2 cups of baby arugula lettuce

1/4 cup of walnuts

1 handful of cranberries

For the balsamic vinaigrette

1 cup of olive oil

1/3 cup balsamic vinegar

1 teaspoon honey

1 1/2 teaspoon dijon mustard

1 1/2 clove garlic

salt and pepper to taste

 

Instructions

1. Begin by preparing the vinaigrette. Chop the garlic into small pieces and then mix with all vinaigrette ingredients. Make sure they are thoroughly combined.

2. On a plate, or in a large bowl, layout the baby arugula. Cut the beetroot into small pieces and sprinkle across the lettuce. Cut the goats cheese into medium chunks and spread across the salad. Add the nuts and cranberries.

3. Drizzle the vinaigrette across the salad to your preference. Enjoy!