This is a delightfully simple salad, yet so sophisticated and flavourful. I often have it for lunch, though it makes a lovely starter as well. Use the softest, freshest goat cheese you can find.
D
Diana
34 people made this
Ingredients
Serves: 4
6 beetroots, boiled and peeled
60g whole walnuts, toasted
1 tablespoon olive oil
1 tablespoon balsamic vinegar
1 pinch dried oregano
1 pinch sea salt and freshly ground black pepper, to taste
75g soft goat cheese
Directions Preparation:15min › Ready in:15min
Dice the beetroot into 2cm chunks and place in a bowl with the walnuts, olive oil, vinegar, oregano, salt and pepper. Give it a good stir.
To serve, spoon salad on to serving plates and dot with the goat cheese.