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.

5 from 1 vote

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Prep Time: 10

Total Time: 10

Servings:

Calories: 301kcal

Author: Deborah Rainford

Ingredients

1 head of red chicory, endive
1 large orange, peeled and cut into slices
25 g ¼ cup goats cheese crumbled
6 baby beetroot, roasted and peeled
handful of walnuts

For the vinaigrette

6 tablespoon extra virgin olive oil
3 tablespoon champagne or white wine vinegar
salt and pepper
1 tablespoon honey
1 tablespoon 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

Nutrition

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