Goats cheese salad with beetroot, walnuts and blueberries

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Goats cheese salad with beetroot, walnuts and blueberries

This has got to be one of the simplest yet prettiest and tastiest salads. It’s so simple it’s barely a recipe to be honest, yet as a firm favourite I wanted to share it.

This has got to be one of the simplest yet prettiest and tastiest salads. A must try for goats cheese lovers.  It’s so simple it is barely a recipe to be honest, yet is one of my favourites and so I wanted to share it.

Though perhaps a strange ingredient for a savoury salad, the blueberries add a lovely pop of sweetness which works really well against the acidity of the beetroot and creaminess of the goats cheese. Walnuts finish off this salad perfectly, I love the crunch and the richness they bring. You could equally substitute hazelnuts or pine nuts if preferred.

I actually don’t think this salad needs a dressing, the goats cheese brings so much flavour. Sometimes I add a small amount of a very simple vinaigrette style dressing. Totally optional if trying to cut down on calories.

This recipe is an adaptation from: https://www.hungryhealthyhappy.com/beetroot-and-goats-cheese-salad/

Serves 2

Time: 5-10 minutes

Ingredients

This is really just a guideline, go with the quantities that you fancy.

• About 4 cooked beetroots (I use the type that comes precooked and already lightly pickled in the fridge section at the supermarket. They’re usually quite small compared to buying raw beetroot.)

• A pack of salad leaves of choice e.g. baby spinach, rocket or mixed salad

• 50g of your favourite goats cheese, I prefer the type that is a bit crumbly which had a bit of gooeyness buy you can either cut or break in to pieces. I would not suggest the super soft type.

• 40g walnuts halves or pieces

Dressing (optional)

• 1 tablespoon of olive oil

• 1 teaspoon or balsamic vinegar

• A dribble of honey

• ¼ teaspoon Dijon mustard

Instructions

1. Give your blueberries and salad leaves a quick rinse and leave to dry.

2. If you haven no time you can skip this step, but it does make the nuts taste much nicer. Heat a dry pan on a medium to high heat on the stove. Add the walnuts and toast, giving them an occasional stir and turn so both sides get toasted. Keep an eye on them and don’t let them burn. You should be able to feel the dry heat coming from the pan and the nutty aroma from the nuts release. It’ll likely take 3-5 minutes on the hear.  Alternatively, you could oven bake the nuts. Place in the oven on a baking sheet at 180c for about 10 minutes.   

3. Place the salad leaves on your plate (I prefer not to toss this salad as the colour of the beetroot can bleed into the other ingredients).

4. Chop the beetroot into bitesize pieces and scatter on top of the salad leaves.

5. Chop or tear the goats cheese in to pieces and add to the salad along with the blueberries and the walnuts.

6. If adding, mix the dressing ingredients in a separate small bowl and then drizzle over the salad just before serving.