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Warm Winter Salad with Orange, Beetroot and Goat's Cheese
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This winter salad looks as good as it tastes. The vibrant green of the shredded spring cabbage makes a great contrast to the orange and beetroot. Grilled goat's cheese tops the lot - adding a creamy smoothness to this medley of flavour, texture and colour.
You can use dark green winter greens instead of the cabbage, but you'll need to shred them finely and increase the cooking time to 5-6 minutes to soften the leaves.
Use extra olive oil instead of the walnut oil, if you prefer.
This recipe was first published in January 2002.