Salad of Baked Goat's Cheese, Beetroot, Orange and Walnuts
Each ingredient in this salad has its own unique flavour, but they marry together extremely well. The sweetness of the orange works particularly well with the strong and sometimes salty taste of the cheese. Serves four.
YOU WILL NEED
7oz/200g young baby beetroot
12oz/350g goat's cheese
3 large ripe oranges, segmented
3 dsps walnut oil
3 dsps balsamic vinegar
Juice of ½ orange
7oz/200g fresh rocket leaves (or any type of salad leaves)
1 tbsp olive oil
Salt and pepper
Pre-heat oven to 190°C/375°F/Gas Mark 5. Cut the beetroot into large wedges and put them on a roasting tray with a drizzle of olive oil and some salt and pepper.
Transfer them to the oven and roast for 20-25 minutes until they are just tender.
Meanwhile, cut the goat's cheese into large slices and place on a separate tray lined with parchment paper. Bake in the oven for five to six minutes, until just beginning to melt.
Make up the dressing by mixing together the walnut oil and the balsamic vinegar, then store until required. Add the orange juice to this dressing.
Arrange the rocket in your serving bowls.
Divide the orange segments between the bowls. Scatter in the warm beetroot and the baked goat's cheese. Toss in the walnuts at the end and drizzle generously with the nutty dressing.
If you are using a more mature beetroot, you will need to boil it first (unpeeled) for approximately 15-20 minutes.