Goats Cheese and Beetroot Salad with Honeyed Walnuts
There are a thousand and one variations on this recipe around. My version was made to use the cooked beetroot in mild vinegar that LoveBeetroot sent me this week. We’ve been having something of an Indian Summer and after wandering round the Farmers Market at Parson’s Green I really didn’t want a hot lunch. But I had bought some wonderful goats cheese from Nut Knowle Farm and some organic salad greens.
1 small beetroot in a mild vinegar cut into 4 or 5 slices (you could make this yourself by marinading beetroot overnight in wine vinegar)
About an ounce of goats cheese (feta would be a good substitute)
A handful of salad greens
4 or 5 walnuts
Oil, wine or sherry vinegar and mustard for the dressing
First make the salad dressing and honeyed walnuts.
Lightly toast the walnuts in a dry skillet.
Now while they are still hot, crush in a food processor or with a pestle and mortar (if this is just for you, the pestle and mortar will work fine!).
Don’t make the mixture too fine and remove a handful of the larger pieces of walnut. Stir these into a teaspoon or two of honey
Now continue to crush the walnuts till there are no really big pieces of nut remaining. You don’t need a powder though.
Mix together two parts olive oil to one part vinegar, a little mustard (I used maille honey mustard), salt and honey or sugar if necessary. Stir through the remaining crushed walnuts.
Dress the salad leaves and arrange nicely on a plate.
Arrange slices of beetroot and the honeyed walnuts on the leaves
Now crumble the goats cheese over the mixture
If you like you can drizzle a little more dressing over the goats cheese and beetroot at this stage.
Serve with very fresh crusty bread