Goat’s Cheese and Beetroot Salad | Recipe

Name: Goat’s Cheese and Beetroot Salad
Cook time: 45 min
Yield: 4 Personen
Ingredients: 4 tsp JS Balsamic Dressing Mix; 4 tsp JS Original Salad Topping; 300 g rocket; 4 medium-sized beetroot; 150 g goat’s cheese log; 1 tbsp honey; 2 tbsp balsamic vinegar; salt, pepper; 60 ml olive oil; 50 g walnuts

Nils, Head of Culinary Innovation & Experience

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Cooking Time:

45 min

Difficulty:

Easy

Persons

Ingredients

4 tsp

Original Salad Topping
Makes simple salads sensational £2.99 £85.43/kg incl. 0% tax, excl. shipping
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4 tsp

Balsamic Dressing Mix
Because your salad deserves more £4.99 £90.73/kg incl. 0% tax, excl. shipping
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300 g

rocket
4

medium-sized beetroot
150 g

goat’s cheese log
1 tbsp

honey
2 tbsp

balsamic vinegar
salt, pepper
60 ml

olive oil
50 g

walnuts

Method

Preheat the oven to fan 200°C.

Wash the rocket and dry in a salad spinner.

Wash the beetroot, cut off the leaves and roots and wrap each beetroot individually in aluminium foil.

Place the wrapped beetroot on a baking tray and roast in the oven for 40 minutes or until a knife easily pierces the flesh.

Once the beetroot is cooked, leave to cool. Peel off the skin with a paring knife and cut into bite-sized pieces. Wear food-grade gloves if you want to protect your hands from turning pink!

Meanwhile, cut the goat’s cheese log into slices about 2 cm thick, brush with a little honey and put under a hot grill in the oven for a few minutes until browned.

Toast the walnuts in a dry pan over a medium heat until fragrant. Remove from the pan and leave to cool.

Mix the Balsamic Dressing Mix, balsamic vinegar, honey, salt and pepper in a bowl. Slowly drizzle in the olive oil, a little at a time, whisking to emulsify.

Mix the beetroot slices, rocket and dressing to combine the flavours.

Arrange the beetroot, rocket and a slice each of goat’s cheese onto four plates, sprinkle over the toasted walnuts and garnish each with a teaspoon of Original Salad Topping.

Nutritional information: (Per person)

Calories
461 kcal

Carbohydrates
25 g

Protein
15 g

Fat
34 g