Salad
Recipe
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This is our own salad recipe, combining the taste of baked beetroot with the flavour of firm goat's cheese. Baking the beetroot instead of boiling gives a better flavour.
It does take a bit of time to prepare, so this is not a recipe of the 'spur of the moment' variety but it really is worth the wait.
To make 2 servings:
| kCal | |
| 2
small beetroot, uncooked | 70 |
| 70g
(3oz) firm goats cheese | 245 |
| 1 medium
red onion, thinly sliced | 30 |
| 30ml
(2 tbsp) crushed walnuts | 96 |
| 45ml (3 tbsp) olive oil | 357 |
| 30ml (2 tbsp) red wine vinegar | 4 |
| small handful of mint and basil | 6 |
| Salt and Pepper to taste | 5 |
| 10 leaves rocket (arragula) | 20 |
| Total | 833 |
Wash the beetroot thouroughly, coat with a little of the olive oil and wrap in kitchen foil. Bake in a hot oven for 30 minutes, remove the foil and cook for another 10 - 15 minutes until the beetroot is tender. Allow to cool then slice.
Cut the goats cheese into bite-size sticks and put them in a bowl with the walnuts, mint, basil, oil and vinegar. stir together well and season with salt and pepper.
Lay the sliced beetroot on a bed of rocket leaves and spoon on the goats cheese mixture. Fantastic flavours, we love this recipe.
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