Beetroot, goat’s cheese and walnuts. I’m sure these three ingredients were put on this earth to go together. So when Sainsbury’s sent me a selection of products from their So Organic range, there was barely a moments hesitation before I decided to make a salad using these three wonderful things.
These flavours work together like a dream – the sweet beetroot, salty goats cheese and earthy walnuts make for a delicious dish. I also make a dressing with olive oil, balsamic vinegar and honey that helps to bring it all together. Is your mouth watering yet? Here’s everything you need to make one at home:
150g of salad leaves
75g of fresh beetroot
50g soft goat’s cheese
30g of walnuts
1.5 tbsps of extra virgin olive oil
2 tsps of balsamic vinegar
1 tsp of honey
A pinch of salt and pepper
Preheat the oven to 200c. Peel the beetroot, chop it into bite-sized pieces and drizzle with half a teaspoon of olive oil. Roast in the oven for around 30 minutes. After this time, the beetroot should be cooked all the way through, but it should still have bite. Once it’s cooked, remove from the oven and set to one side.
Wash the salad leaves before placing them on a plate. Place the beetroot on top, before crumbling over the goat’s cheese. Now add the walnuts.
For the dressing, combine 1 tablespoon of olive oil with the balsamic vinegar and honey. Mix well before drizzling over the salad.
I used organic produce for this recipe, and I try to shop organic whenever I can as I feel it gets me closer to the origins of the produce. Sainsbury’s is celebrating all things organic this month – check out their fantastic range of organic produce, which spreads right across the store. All of the ingredients I used to create this dish are available from Sainsburys.