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Roasted beet, flageolet and walnut salad with goats' cheese
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This makes a lovely light lunch, but you can add rice, quinoa or toasted sourdough for a heartier dish.
350g raw beetroot
4 garlic cloves, unpeeled
4 sprigs thyme
1½ tbsp olive oil
½ small red onion, thinly sliced
2 tbsp red wine vinegar
½ tsp caster sugar
½ tsp fine sea salt
400g can flageolet beans, drained and rinsed
100g baby salad leaves (such as baby leaf herb salad)
25g pack mint, leaves roughly chopped
100g soft goats’ cheese
1. Preheat the oven to 180˚C, gas mark 4. Scrub the beetroot then trim and cut into slim wedges. Toss in a roasting tin with the garlic, thyme, oil and 6 tbsp water; season and roast for 30-40 minutes, tossing halfway through, until tender.
2. Meanwhile, put the red onion in a small bowl with the vinegar, sugar and salt; toss to combine and set aside to pickle. Put the walnuts on a baking tray and toast in the oven for 5 minutes; when cool enough to handle, roughly chop. Add the beans to the beetroot tin for the final 5 minutes of cooking time.
3. Arrange the salad leaves on a platter. Top with the beetroot and beans (leave the cooking juices in the tin), the toasted walnuts and chopped mint. Tear over the goats’ cheese and scatter with the pickled red onion (reserving the liquid). Finally, squeeze the garlic from its skin and mash into the beetroot cooking juices in the tin, adding the onion pickling liquid; season and drizzle over the salad. Toss the salad together and serve straight away.
This recipe first appeared in Waitrose & Partners Food, May 2019 issue. Download the Waitrose & Partners Food app for the full issue
Typical values per serving:
This recipe was first published in April 2019.