zoom
  • Print A4 A5
    • Close

    Save to your scrapbook

    Apple, beetroot, goats’ cheese and walnut salad

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks

    *mandatory
    • Home
    • Recipes
    • a
    • Apple, beetroot, goats’ cheese and walnut salad

    Apple, beetroot, goats’ cheese and walnut salad

    • Preparation time: 15 minutes
    • Cooking time: 35 minutes
    • Total time: 50 minutes

    Serves: 4

    Ingredients

    4 medium-sized beetroot, cut into 1cm wedges
    5 tbsp extra virgin olive oil
    1 tsp clear honey
    1 tbsp red wine vinegar
    1 tsp Dijon mustard
    80g walnuts
    2 apples (skin on), such as estivale or Suffolk pink, thinly sliced
    100g goats’ cheese, sliced or crumbled
    80g baby chicory * , bases trimmed and leaves separated
    ½ x 90g pack rocket
    25g pack chives, roughly chopped

    (*Available in selected stores)

    Method

    1. Preheat the oven to 200˚C, gas mark 6. Put the beetroot wedges in a roasting tin and toss with 1 tbsp oil. Season and roast for 30-35 minutes, turning once, until tender and slightly charred around the edges.

    2. Meanwhile, in a bowl, whisk the remaining 4 tbsp oil with the honey, vinegar and mustard; season. Scatter the walnuts on another small baking tray and put in the oven 5 minutes before the beetroot is finished, until a shade darker and aromatic.

    3. When the beetroot and walnuts are ready, remove from the oven and allow to cool a little. Toss together the apples, goats’ cheese, chicory, rocket, beetroot and chives with 1 tbsp dressing. Divide the salad between plates and crumble the walnuts on top. Serve straight away with the remaining dressing.

    Your recipe note

    Edit your recipe note

    This recipe first appeared in Waitrose & Partners Food, September 2019 issue. Download the Waitrose & Partners Food app for the full issue

    Comments

    Average user rating

    4 stars

    Glossary