Salads
Beetroot and Goat’s Cheese Salad
The Quirky Foodster Team
Ingredients
- 4 medium beetroot, roasted and sliced
- 100 g (3.5 oz) Irish goat's cheese, crumbled
- 50 g (2 cups) mixed salad leaves
- 30 g (1/4 cup) toasted walnuts
- 3 tbsp olive oil
- 1 tbsp balsamic vinegar
- 1 tsp honey
Method
- Roast the beetroot wrapped in foil at 200°C (400°F) for 45–60 minutes until tender; cool, peel and slice.
- Arrange the salad leaves on a serving platter.
- Top with sliced beetroot, crumbled goat's cheese and toasted walnuts.
- Whisk together olive oil, balsamic vinegar and honey to make the dressing.
- Drizzle the dressing over the salad just before serving.
Introduction: Reflecting Ireland's strong tradition of root vegetable farming and its modern artisan cheese scene, this salad pairs earthy roasted beetroot with creamy Irish goat's cheese, a popular starter in contemporary Irish restaurants.
Cultural Background: Reflecting Ireland's strong tradition of root vegetable farming and its modern artisan cheese scene, this salad pairs earthy roasted beetroot with creamy Irish goat's cheese, a popular starter in contemporary Irish restaurants.
Tips: Roasting the beetroot rather than boiling concentrates its natural sweetness.
Variations: A scattering of orange segments adds a bright, tangy contrast. Naturally vegetarian; not authentically vegan due to goat's cheese.
Storage: Store roasted beetroot separately for up to 3 days; assemble the salad fresh.
Reheating: Not applicable; served cold.
Nutrition: Per serving (approx.): 260 kcal, 20g fat, 14g carbohydrate, 8g protein.
FAQs:
Q: Can I use pre-cooked beetroot?
A: Yes, vacuum-packed cooked beetroot works well and saves time.
Q: What cheese can I substitute?
A: A soft Irish farmhouse cheese or feta works as an alternative.
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