Roasted Beetroot, Candied Walnut & Goat's Cheese Salad
Roasted Beetroot, Candied Walnut & Goat’s Cheese Salad Earthy beetroot works so well with salty and creamy goat’s cheese and it’s a classic flavour combination
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.ainsley-harriott.com.
Cooking tools:
- Mandoline
- Roasting pan
- Aluminum foil
- Paper towel
- Chef's knife
- Cutting board
- Mixing bowl
- Whisk
- Baking sheet
- Parchment paper
- Nonstick skillet
- Stove
- Fork
- Microplane
- Oven
- Measuring spoon
- Plate
Ingredients
- 4–6 medium-sized purple beetroot, scrubbed and trimmed
- 2–4 medium-sized heritage or rainbow beetroot, trimmed and peeled
- 25g caster sugar
- 1 tsp butter
- a pinch of chilli flakes (optional)
- 60g walnut halves, toasted
- 150g goat’s cheese, crumbled
- 6–8 mint leaves, shredded
- a handful of lamb’s lettuce or watercress
- zest of ½ orange
- flaky sea salt and freshly ground black pepper
- 2 tbsp walnut oil
- 1 tbsp extra-virgin olive oil
- 1½ tbsp sherry vinegar or red wine vinegar
- 1 tsp Dijon mustard or horseradish
- 2 tsp runny honey
- zest and juice of ½ orange
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