ROASTED BEETROOT & GOAT'S CHEESE SALAD
Tangy balsamic vinegar, sweet beetroot and creamy goat's cheese combine beautifully in this easy vegetarian salad that's sure to impress, containing four of your five-a-day
Provided by Chelsie Collins
Categories Lunch, Main course, Supper
Time 35m
Number Of Ingredients 8
Steps:
- Heat oven to 200C/180C fan/gas 6 and put the beetroot in a roasting tin with 1 tbsp oil, 1 tbsp vinegar and plenty of seasoning. Roast for 8-10 mins until sticky. Meanwhile, bring a pan of salted water to the boil, add the green beans, cook for 1 min, then drain. Toss in with the beetroot and roast for a further 5 mins.
- Meanwhile, make the dressing by combining the remaining oil and vinegar in a small bowl, and season well. Put the mixed leaves and cucumber in a bowl and toss together with a little dressing.
- Dip both cheese halves in the chopped walnuts so the tops are covered, then pop in the roasting tin with the beetroot and green beans for a few mins, to soften and toast the nuts.
- Pile the salad onto plates and serve with the remaining dressing drizzled over the top.
Nutrition Facts : Calories 672 calories, Fat 53 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 20 grams sugar, Fiber 10 grams fiber, Protein 21 grams protein, Sodium 1.1 milligram of sodium
BEETROOT, GOAT'S CHEESE & TARRAGON SALAD
A fresh way to sereve beetroot that counts as one of your 5-a-day. A great winter salad.
Provided by Ben O'Donoghue
Categories Buffet, Dinner, Lunch, Side dish, Snack, Supper, Vegetable
Time 1h
Number Of Ingredients 7
Steps:
- Wash the beetroot and put them in a pan of salted water with the white wine vinegar. Boil for 30-40 minutes or until tender - when pricked with a skewer there should be no resistance. Drain and leave to cool slightly, then peel - wear a pair of washing up gloves to stop your hands from turning pink.
- Cut each beetroot in half and then into wedges and arrange on a large platter. Drizzle the warm beetroot with half the balsamic vinegar and half the olive oil and season with salt and pepper. 3 Just before serving, break the goat's cheese into pieces over the beetroot and sprinkle on the tarragon, watercress and remaining vinegar and oil.
Nutrition Facts : Calories 200 calories, Fat 16 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 7 grams carbohydrates, Fiber 2 grams fiber, Protein 7 grams protein, Sodium 0.64 milligram of sodium
SPINACH AND GOAT CHEESE SALAD WITH BEETROOT VINAIGRETTE
I tried this salad in Rehoboth Beach, DE and vowed to duplicate it! It is so addicting with the crunchy sugared walnuts and creamy goat cheese. The vinaigrette is to die for. I don't even care for beets! Great for holiday dinners. A must try!
Provided by Nikki Miller
Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Vinaigrette Dressing Recipes
Time 30m
Yield 12
Number Of Ingredients 12
Steps:
- In small saucepan over medium heat, cook and stir the walnuts and sugar until walnuts are lightly browned and sugar is caramelized. Thoroughly coat the walnuts with the sugar.
- In a blender or food processor, blend the beets with cider vinegar, bouillon granules, garlic powder, sugar, salt, and pepper. Gradually blend in the oil.
- In a large bowl, toss together the sugar-coated walnuts and spinach. Before serving, drizzle with the blended beat mixture, toss, and sprinkle with goat cheese.
Nutrition Facts : Calories 163.4 calories, Carbohydrate 6.8 g, Cholesterol 7.5 mg, Fat 14 g, Fiber 1.4 g, Protein 4.3 g, SaturatedFat 3.3 g, Sodium 222.8 mg, Sugar 3.1 g
GOAT'S CHEESE & BEETROOT SALAD
Show off with minimal effort, this delicious salad is simple to prepare but looks so pretty on the plate
Provided by Mary Cadogan
Categories Dinner, Side dish, Starter
Time 15m
Number Of Ingredients 8
Steps:
- Thinly slice the beetroot, either with a very sharp knife or on a mandolin. Arrange overlapping slices over four dinner plates.
- Put all the dressing ingredients into a jar, replace the lid, then shake well to mix. Drizzle a little over the beetroot. Slice the goat's cheese into 12 and put 3 slices on top of each serving of beetroot. Toss the salad leaves in a little dressing, then put a small pile of leaves on top of each serving of cheese. Drizzle with the remaining dressing.
Nutrition Facts : Calories 302 calories, Fat 24 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 6 grams sugar, Fiber 2 grams fiber, Protein 13 grams protein, Sodium 1.2 milligram of sodium
CREAMED GOAT'S CHEESE & ROAST BEETROOT SALAD
Combine creamy goat's cheese, crisp apple and earthy beetroot for a simple salad that's bursting with flavour and colour - and it looks impressive plated up
Provided by Tom Kerridge
Categories Starter
Time 1h20m
Number Of Ingredients 14
Steps:
- Heat oven to 180C/160C fan/ gas 4. Roll the beetroot in half the olive oil in a small roasting tin, season, cover with foil and bake for 1 hr - check it's cooked by pushing a knife into the beetroot, it should go in easily. Remove from the oven and leave to cool. Leave the oven on. Meanwhile, whisk all the dressing ingredients together. Place the ciabatta on a tray, drizzle with the remaining olive oil and bake for 8 mins until crisp, then leave to cool. When the beetroot is cool enough to handle, peel, cut into wedges and add to the dressing to lightly pickle. Can all be done up to two days ahead.
- Break the goat's cheese into small chunks in a bowl, beat with a spoon, then add the crème fraîche, thyme, truffle oil, if using, and some cracked black pepper, then whisk until light and fluffy. Spoon into a piping bag and chill. Can be done two days ahead.
- Halve the chicory and remove the core with a sharp knife, then slice the leaves. Add to the bowl with the beetroot. Cut the cheeks off the sides of the apple and finely slice. To serve, pipe the goat's cheese onto each plate, then build the beetroot up around it. Press the chicory into the cheese and spoon over the dressing, then add the apple. Break the croutons into random shapes and press into the cheese too. To finish, scatter over the nuts and orange zest.
Nutrition Facts : Calories 534 calories, Fat 42 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 25 grams carbohydrates, Sugar 12 grams sugar, Fiber 4 grams fiber, Protein 13 grams protein, Sodium 0.8 milligram of sodium
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