Name: Goats’ Cheese, Walnut and Beetroot Salad Recipe
Prep time: 20 min
Yield: Serves: 2+
Ingredients: 150g (5oz) red cabbage, thinly shredded; 6 cooked baby beetroot, cut into wedges; 1 red onion, finely sliced; Half a radicchio, leaves torn in half if large; 150g (5oz) soft goats’ cheese; 50g (2oz) toasted walnuts; 2tbsp walnut oil; 2tsp white wine vinegar; 2tbsp maple syrup

By Woman and Home 2009-03-17T16:47:00Z

Ingredients

150g (5oz) red cabbage, thinly shredded
6 cooked baby beetroot, cut into wedges
1 red onion, finely sliced
Half a radicchio, leaves torn in half if large
150g (5oz) soft goats’ cheese
50g (2oz) toasted walnuts
2tbsp walnut oil
2tsp white wine vinegar
2tbsp maple syrup

Method

Put the cabbage, beetroot, onion and radicchio into 2 bowls. Divide the goats’ cheese between them and scatter over the walnuts. Mix together the walnut oil, vinegar and maple syrup with salt and pepper and drizzle over the salad. Serve with hot crusty bread.