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    Warm Winter Salad with Orange, Beetroot and Goat's Cheese

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    Warm Winter Salad with Orange, Beetroot and Goat's Cheese

    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.

    • Preparation time: 10 minutes
    • Cooking time: 10 minutes
    • Total time: 20 minutes 20 minutes

    Serves: 4


    • 2 tbsp walnut oil
    • 3 tbsp olive oil
    • 250g Waitrose Organic Plain Cooked Beetroot, cut to the size of orange segments
    • 1 tbsp balsamic vinegar
    • 1 small spring cabbage, cored and finely shredded
    • Salt and freshly ground black pepper
    • 3 organic oranges, cut into segments
    • 2 x 100g Capricorn English Goat's Cheeses, halved horizontally and rind removed


    1. Preheat the grill to high. Warm 4 large, shallow, ovenproof soup bowls or deep plates.
    2. Place the walnut oil, 1 tbsp of the olive oil, beetroot and balsamic vinegar in a small pan and warm gently, stirring occasionally.
    3. Bring a large pan of water to the boil, add the shredded cabbage, bring to a rolling boil, then cook for 30 seconds, or until just softened. Drain thoroughly and toss together with the balsamic vinegar mixture and remaining olive oil. Season. Arrange on the warmed plates.
    4. Gently combine the orange segments with the beetroot mixture and use to top each portion of cabbage.
    5. Place the goat's cheese halves on top of the beetroot and orange and grill for 1-2 minutes, or until just beginning to melt. Serve immediately.

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    Cook's tips

    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.


    Average user rating

    5 stars