ALL · Salads

Beetroot, Goats Cheese and Walnut Salad

beetwalsalad

Serves 2

150g Salad leaves of your choice – I had spinach, flat leaf parsley, red chard mix

2 x Fresh Cooked beetroot, sliced into strips about 5mm wide (you can use tinned beetroot also)

50g goats cheese

50-75g walnuts – toasted lightly in pan

50ml balsamic vinegar

1 tblsp lemon juice

 

1. Mix balsamic vinegar, lemon juice season with salt and pepper in a bowl. ( leave out a small drop)

2. Throw leaves into the bowl and mix together

3. Serve onto plate, throw on beetroot, walnuts and crumble cheese over

4. pour remaining dressing over……..and serve with a lovely glass of chardonnay. (or white wine of your choice) (or glass of chilled water)

 

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