Ballymaloe Irish Beetroot, Goat’s Cheese and Walnut Salad

  • Cooking Time: 8 minutes
  • Serves: 4
  • Allergens: dairy, nuts

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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

  1. Toast the walnut halves gently in a pan over a medium heat
  2. Toss the salad leaves gently with a little Ballymaloe Balsamic and Irish Cider Vinaigrette
  3. 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

  • Cooking Time: 8 minutes
  • Serves: 4
  • Allergens: dairy, nuts

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0 / 5 0

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