Food and Travel Magazine | Heritage beetroot salad with goat’s cheese…
Heritage beetroot salad with goat’s cheese and walnut granola
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Cooking tools:
- Mason jar
- Oven
- Stove
- Mixing bowl
- Saucepan
- Baking sheet
- Aluminum foil
- Chef's knife
- Cutting board
- Spoon
- Plate
Ingredients
- 400g yellow and ruby red heritage beetroot
- 1 sprig thyme
- 1 bay leaf
- 2tbsp olive oil
- 100g baby leaf salad
- handful beetroot leaves (if you can, buy your beetroot with the leaves on. If not, substitute for more baby leaf salad)
- 200g soft, mild goat’s cheese, hand-torn
- 3tbsp olive oil
- 2tbsp sunflower oil
- 1tbsp chardonnay vinegar
- squeeze lemon juice
- 1⁄4 garlic clove, sliced
- 1 sprig tarragon, leaves chopped
- 80g walnut halves, roughly chopped
- 50g rolled oats
- 20g mixed seeds (sesame, sunflower, pumpkin and flaxseed)
- pinch salt
- 1tbsp clear honey
- 1tsp walnut oil
- handful mint leaves and edible flowers
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