Ballymaloe Irish Beetroot, Goat’s Cheese and Walnut Salad



Serves 4
280g (10oz) of drained Ballymaloe Beetroot
175g (6oz) goat’s cheese
4 handfuls of mixed leaves (chard, lamb’s lettuce, baby spinach, rocket, cos)
16 walnut halves
A little olive oil and balsamic vinegar
1 tbsp honey


This simple salad can be prepared in seconds and is the perfect start to a meal.

Toast the walnut halves in a pan over medium heat. Toss the salad leaves gently with a little Ballymaloe Balsamic dressing. Separate the salad onto plates and top with Ballymaloe Pickled Beetroot cubes, bite size pieces of goat’s cheese, the toasted walnut halves and finally a drizzling of honey. A little finely sliced radish can be added for extra crunch.


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