Beet root , apple, goats cheese and walnut salad

    • Prep Time
    • Minutes
    • Cook Time
    • Minutes

Beet roots are available Sept – May

Apples are at their best in Autumn, March – May

FullSizeRender

Recipe Rating

  • (0 Rating)

Ingredients

  • 2 whole fresh beetroots
  • 2 bay leaves / 2 sprigs of thyme
  • 2 pink lady apples- skin on and cut into match sticks
  • 100g goats feta or cheese (if you don't love the taste of goats cheese just replace with a persian feta
  • 1/2 cup toasted walnuts
  • a few mint leaves shredded
  • Extra virgin olive oil
  • Balsamic glaze

Instructions

  • 1. Pre heat oven to 180 degrees celsius
  • 2. Wash your beetroots but don't peel them at this stage. In a foil bag add your beetroots, two bay leave and thyme sprigs, add a little salt and a dash of water. Close up with bag tightly and cook in the oven for 1 hour or until the beets are tender.
  • 3. While your beets are cooking pop your walnuts in for a couple of minutes to toast.
  • 4. Once the beets are cooked allow them to cool and peel the skin off.
  • 5. Slice the beets approximately 1/2 cm thick.
  • 6. Cut your apple into match sticks, leaving on the skin.
  • 7. Shred your mint.
  • 8. On a plate build your salad in layers. Beetroots, then apple, then some cheese, walnut, then more beets, apple, cheese, walnuts etc. Once you have finished sprinkle over the mints and drizzle in your olive oil and balsamic glaze.

Instructions

  • 1. Pre heat oven to 180 degrees celsius
  • 2. Wash your beetroots but don't peel them at this stage. In a foil bag add your beetroots, two bay leave and thyme sprigs, add a little salt and a dash of water. Close up with bag tightly and cook in the oven for 1 hour or until the beets are tender.
  • 3. While your beets are cooking pop your walnuts in for a couple of minutes to toast.
  • 4. Once the beets are cooked allow them to cool and peel the skin off.
  • 5. Slice the beets approximately 1/2 cm thick.
  • 6. Cut your apple into match sticks, leaving on the skin.
  • 7. Shred your mint.
  • 8. On a plate build your salad in layers. Beetroots, then apple, then some cheese, walnut, then more beets, apple, cheese, walnuts etc. Once you have finished sprinkle over the mints and drizzle in your olive oil and balsamic glaze.

Rate this recipe

  • 0 People Rated This Recipe

  • Average Rating

    (0 / 5)

No comments yet.

Leave a Reply

About Chef

The Seasonal Table