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Beetroot salad with walnut and goat cheese

Prep Time:

48 MINS

Cook Time:

Serves:

4 Sevings

Level:

About the Recipe

Ingredients

  • 2 bunches medium beetroot, (about 680g) tops trimmed

  • Salt and freshly ground black pepper

  • 2 tablespoons red wine vinegar

  • 80ml extra-virgin olive oil

  • 70g walnuts

  • 1 bunch rocket, trimmed and torn

  • 1/2 medium head escarole, torn

  • 115g goat cheese, (preferably aged goat cheese) crumbled

Preparation

Step 1


Put the beetroot in a saucepan with water to cover and season generously with salt. Bring to a boil over high heat and cook until fork tender, about 20 minutes. When the beetroot are cool enough to handle, peel them--the skins should slide right off with a bit of pressure from your fingers. If they don't, use a paring knife to scrape off any bits that stick. Cut each beet into bite-sized wedges.


Step 2


Whisk the vinegar with salt and pepper, to taste, in a large bowl. Whisk in the olive oil in a slow steady stream to make a dressing. Toss the cut beetroot in the dressing; set aside to marinate for at least 15 minutes or up to 2 hours.


Step 3


Preheat the oven to 180C/Gas Mark 4. Spread the nuts on a baking sheet and oven-toast, stirring once, until golden brown, about 8 minutes. Cool.


Step 4


Toss the rocket and escarole with the beetroot and divide among 4 plates. Scatter the walnuts and goat cheese on top. Serve.





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