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    Beetroot, nectarine & goat's cheese salad

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    Beetroot, nectarine & goat's cheese salad

    • Preparation time: 20 minutes
    • Cooking time: 30 minutes

    Serves: 4

    Ingredients

    500g bunch beetroot, peeled and leaves trimmed
    2 1⁄2 tbsp olive oil
    35g pecans
    200g freekeh, well-rinsed
    1 tsp cumin seeds, roughly crushed
    1 tsp clear honey
    1 tbsp cider vinegar
    2 Waitrose & Partners Yellow Flesh Nectarines, halved, stoned and thinly sliced
    1⁄2 x 110g bag baby leaf salad
    150g pack Essential French Goat’s Cheese, crumbled

    Method

    1.Preheat the oven to 200oC, gas mark 6, and line a baking tray with parchment. Cut the beetroot into wedges (about 2cm at their thickest edge), toss in a bowl with 1 tbsp oil, season and spread over the prepared baking tray. Roast for 30 minutes, turning the wedges halfway. Put the pecans on a small baking tray and add to the oven for the first 8 minutes, then remove and set aside to cool.

    2.Meanwhile, cook the freekeh according to pack instructions then drain and spread over a plate to steam-dry until ready to use. For the dressing, put the remaining 11/2 tbsp oil in a small saucepan along with the cumin seeds. Set over a medium heat and allow to warm gently for 3-4 minutes, until the cumin is fragrant. Remove the pan from the heat, stir in the honey and vinegar; season.

    3.In a large mixing bowl, toss the freekeh with the beetroot and dressing, then lightly toss through the nectarines and salad leaves. Transfer to a serving platter and top with the goat’s cheese. Roughly chop the pecans and scatter over.

    Your recipe note

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    Cook’s tip

    If short on time, speed things up by using a pack of pre-cooked beetroot instead of roasting it yourself.

    And to drink...

    Viña Lareira Albariño Sobre Lias, Galicia, Spain (75cl) has a subtle richness and fine fruit flavours of peach, apricot and apple.

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