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    Beetroot Salad with Goat's Cheese and Walnuts

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    Beetroot Salad with Goat's Cheese and Walnuts

    A soft English, Irish or Welsh goat's cheese lends itself perfectly to a refreshing starter or main course salad. The salad leaves can be purchased in a bag for convenience, but if you do have some good leaves in the garden, such as dandelions, use them too. I like to team these with some young beetroots – they make a great salad and are a good excuse to use the extra virgin rapeseed oil from Suffolk that I love.

    • Preparation time: 15 minutes
    • Total time: 15 minutes 15 minutes

    Serves: 4


    • Dressing
    • 1 tbsp white wine or cider vinegar
    • ½ tbsp clear honey
    • 4 tbsp extra virgin rapeseed oil or olive oil
    • Salad
    • 50g walnuts
    • ½ tsp sea salt
    • 1 tsp olive oil
    • 150g soft English, Irish or Welsh goat's cheese, at room temperature
    • 125g baby salad leaves, or a mixture of sorrel and dandelion leaves from the garden
    • 200g baby beetroots, cooked
    • A few chives, snipped into 7–8cm lengths


    1. Preheat the grill. Make the dressing by whisking all the ingredients together; season to taste. Put the walnuts on a small baking tray and mix with the sea salt and olive oil, then grill for a few minutes until lightly toasted.
    2. Break the cheese into rough 2cm pieces and arrange on plates with the salad leaves, beetroot and walnuts. Drizzle with the dressing and scatter the chives over.

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