Beetroot, Goats Cheese and Walnut Salad
The simplicity of this pretty dish allows quality ingredients to speak for themselves: with its lovely delicate herbal flavours, St Tola goats’ cheese from Co Clare contrasts well with sweet and deeply coloured beetroot to make a deliciously subtle starter or light lunch.
Be careful to use fresh walnuts, as they spoil and take on a bitter flavour when stored for too long.
A selection of seasonal salad leaves
115g/4½ oz St Tola or other soft organic goats' cheese
3 beetroots, cooked and peeled
10-15 fresh walnuts, coarsely chopped
15ml/1tbsp balsamic vinegar
45m /3tbsp extra virgin olive oil
2.5m/½ tsp Dijon mustard
Wash and dry the salad leaves.
Put a small handful of leaves onto each plate.
Slice the goats' cheese and beetroot into wedges and place 2-3 of each onto each plate. Sprinkle the walnuts over the salads.
Put all the ingredients for the dressing into a small bowl or screw-top jar and mix well to emulsify.
When ready to eat, sprinkle the dressing over the salads and served with freshly baked crusty bread.
Apps and Books
Meals for All Seasons - The Best of Contemporary Irish Cooking (out of print, Hardback)This vintage cookbook is out of print and only available here. Georgina Campbell's outstanding a ...more...