Ballymaloe Irish Beetroot, Goat’s Cheese and Walnut Salad
- Cooking Time: 8 minutes
- Serves: 4
- Allergens: dairy, nuts
Description
When it comes to nutrition, beetroot has it all; fibre, iron and potassium and a ready source of Vitamin C. Our beetroot is grown, cooked, packed and pickled in Cork and its natural flavour shines through in this classic salad.
Ingredients
- 175g goat’s cheese
- 4 handfuls of mixed leaves (chard, lamb’s leaf lettuce, baby spinach, rocket, cos)
- 16 walnut halves
- A little olive oil and balsamic vinegar
- 1 tbsp honey
- 280g Ballymaloe Irish Beetroot (drained)
- 1 dessertspoon of Ballymaloe Balsamic and Irish cider vinaigrette
Dietary Suitability
- No Artificial Additives
- Gluten Free
- Suitable for Vegetarians
Method
- Toast the walnut halves gently in a pan over a medium heat
- Toss the salad leaves gently with a little Ballymaloe Balsamic and Irish Cider Vinaigrette
- eparate the tossed salad on to plates and top with Ballymaloe Irish Beetroot cubes, bite-size pieces of goat’s cheese, the toasted walnut halves and, as a finishing touch, a drizzle of honey
