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Ballymaloe Irish Beetroot, Goat’s Cheese and Walnut Salad
This simple salad can be prepared in seconds and is the perfect start to a meal.
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Servings
1 Person
Ingredients
  • 280g (10oz) Ballymaloe Beetroot
 drained
  • 175g (6oz) goat’s cheese

  • 4 handfuls of mixed leaves (chard, lamb’s lettuce, baby spinach, rocket, cos)

  • 16 Walneu Halves
  • a little olive oil and balsamic vinegar
  • 1 tbsp honey
Servings
1 Person
Ingredients
  • 280g (10oz) Ballymaloe Beetroot
 drained
  • 175g (6oz) goat’s cheese

  • 4 handfuls of mixed leaves (chard, lamb’s lettuce, baby spinach, rocket, cos)

  • 16 Walneu Halves
  • a little olive oil and balsamic vinegar
  • 1 tbsp honey
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Instructions
  1. Toast the walnut halves in a pan over medium heat. Toss the salad leaves gently with a little Ballymaloe Balsamic dressing.
  2. 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.
Categories: Salads

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