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Apple, beetroot, goats’ cheese and walnut salad
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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
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)
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.
This recipe first appeared in Waitrose & Partners Food, September 2019 issue. Download the Waitrose & Partners Food app for the full issue
Typical values per serving:
This recipe was first published in August 2019.
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