Go Back
Autumn Citrus Beetroot and Goat's Cheese Salad
Print

Autumn Citrus, Beetroot and Goats Cheese Salad

Autumn citrus beetroot and goat's cheese salad. A warm, earthy beetroot, creamy goat's cheese, crunchy and bitter leaves and the bright punch of citrus.
Course Appetizer, Salad
Cuisine American
Prep Time 10 minutes
Total Time 10 minutes
Servings 4
Calories 301kcal

Ingredients

  • 1 head of red chicory endive
  • 1 large orange peeled and cut into slices
  • 25 g 1/4 cup goats cheese crumbled
  • 6 baby beetroot roasted and peeled
  • handful of walnuts

For the vinaigrette

  • 6 Tbsp extra virgin olive oil
  • 3 Tbsp champagne or white wine vinegar
  • salt and pepper
  • 1 Tbsp honey
  • 1 Tbsp dijon mustard

Instructions

  • To roast the beetroot pre-heat the oven to 180c 375f.
  • Drizzle the beetroot with olive oil and salt and pepper.
  • Wrap in foil and roast in the oven for about 30 minutes, or until tender.
  • Once cooked, remove from the oven and leave to cool for about 20 minutes.
  • Once cooled, peel the beetroot and cut into quarters.
  • Mix all the ingredients for the vinaigrette and whisk well.
  • Place all the salad ingredients on a serving platter and drizzle with the vinaigrette and scatter with the walnuts.
  • Serves 4 as a side or 2 as a dinner or lunch