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Honey pickled beetroot, goats cheese & walnut salad


From Laura Faire



Serves 4
Takes: 25 minutes
Costs: $4.70 per person

Salad:

2 large or 4 small beetroot, peeled and chopped
1 cup white wine vinegar (I use DYC Brand)
1/4 cup liquid honey
4 cardamom pods
12 slices French bread
2 tbsp olive oil
100g soft goats cheese
1/4 cup walnut halves, toasted
2 handfuls of beautiful salad leaves

Dressing:

1 tbsp reserved pickling liquid
1 tsp Dijon mustard
1 tbsp olive oil
pinch of salt

Method:

Preheat the grill to 200ýC

Place the chopped beetroot in a large saucepan and add the vinegar, honey and cardamom pods.  Bring to the boil and simmer for 25 minutes.

While the beetroot is simmering, brush the French bread with olive oil and grill on each side for a few moments.  Sprinkle with a little salt.

Divide the salad leaves, goats cheese, toasted bread and walnuts between the plates and drain the beetroot reserving some liquid for the dressing.

Combine the dressing ingredients and add to the salads with the warm beetroot just before serving.


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