CASA VEGA
Nerja, España
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SaladsEasy🕒 25 min4 servings
Beetroot Salad with Goat Cheese and Walnuts
Sweet beetroot meets creamy goat cheese and crunchy walnuts — a beautiful, well-balanced salad.
Ingredients
- 500 g cooked beetroot, cut into wedges
- 100 g soft goat cheese
- 50 g walnuts, roughly chopped
- 100 g baby spinach or arugula
- 2 tbsp olive oil
- 1 tbsp apple cider vinegar
- 1 tsp honey
- Salt and pepper
Method
- 1
Arrange the spinach or arugula on a plate
- 2
Place the beetroot wedges on top
- 3
Crumble the goat cheese over and sprinkle with walnuts
- 4
Whisk the olive oil, apple cider vinegar and honey together to make a dressing
- 5
Drizzle the dressing over the salad
- 6
Season with salt and pepper
Recipe tips
Use vacuum-packed, pre-cooked beetroot for a quick shortcut without compromising on flavor.