Sunday 22 April 2018

Beetroot, Goats' Cheese and Wallnut Salad

The simplicity of this pretty dish allows the quality of the 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.

Serves 2-4

You will need

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

45ml/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 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.

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