Pickled Beetroot Radicchio And Goats Cheese Salad | Donna Hay

Name: Pickled Beetroot Radicchio And Goats Cheese Salad | Donna Hay
Ingredients: 2 tablespoons extra virgin olive oil; 3 heads radicchio, trimmed and leaves separated; 200g ash-dusted goat’s cheese+, sliced; ½ cup (125ml) water; 1 cup (250ml) apple cider vinegar; ⅓ cup (120g) honey; ¼ cup sage leaves; sea salt and ground black pepper; 3 beetroots, peeled and thinly sliced using a mandoline; 4 baby target beetroots++, scrubbed and thinly sliced using a mandoline; 1 cup (100g) walnuts; 2 tablespoons honey; 1 teaspoon sea salt flakes

www.donnahay.com.au

So simple, so crunchy, so yum. This pickled beetroot, radicchio and goat's cheese salad will become your new go to.

Keywords

donna hay
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cooking
fresh salads
the festive issue
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View full recipe on www.donnahay.com.au

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.donnahay.com.au.

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