Beetroot Salad with Candied Walnuts, Goats Chèvre and Honey Balsamic Dressing
An uncomplicated and delightful salad using boiled beetroot, honey candied walnuts, soft goats cheese and a delicious honey, seeded mustard and balsamic dressing. This beetroot salad is the perfect side dish for your next barbecue or dinner. Delicious served with your choice of protein for a work lunch as well!
Add the trimmed beetroot to a large saucepan and top with water. Place the lid onto the saucepan and bring to a boil. Boil for 10 minutes and then reduce to a simmer for one hour. After one hour, check to see if the beetroot is cooked by piercing with a skewer. If the beetroot can be easily pierced to the centre, it is cooked. If not, continue to cook for a further 30 minutes and then check again.
3 medium beetroot
Once cooked, turn off the heat and strain water into the sink. Top beetroot with cold water and let sit for 10 minutes to cool.
Once cool, use fingers to peel the skin off the beetroot. Discard the skin and slice the beetroot into wedges.
Meanwhile, candy the walnuts. Spread the walnuts out over a baking paper lined baking tray. Drizzle with honey and then place into the oven for 8 minutes. After 8 minutes, remove from the oven and allow to cool on the tray.
½ cup walnuts, 1 tablespoon honey
Honey Balsamic Dressing
Make the dressing by adding the extra virgin olive oil, balsamic vinegar, seeded mustard, honey and sea salt to a small jar. Screw the lid onto the jar firmly and then shake the jar vigorously to combine.
60 mL olive oil, 40 mL balsamic vinegar, 2 teaspoon seeded mustard, 1 teaspoon honey, pinch sea salt
To assemble the salad, spread rocket out onto serving platter or into a salad bowl. Top with beetroot wedges, and candied walnuts. Crumble feta over the top of the salad and then drizzle with balsamic dressing.
100 grams goats chevre
Serve straight away once dressed. If serving later, abstain from dressing salad until ready to serve.
leftover dressing can be stored in the fridge in a sealed glass jar for one week.
dress the salad just before serving, if making the salad for serving later then avoid dressing until serving.