Beetroot and Goat's Cheese Salad with Soda Bread Croutons
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Ingredients
- 300 g cooked beetroot
- 150 g soft goat's cheese
- 120 g mixed salad leaves
- 1 soda bread
- 40 g walnuts, roughly chopped
- 1 tbsp balsamic vinegar
- 3 tbsp olive oil
Nutrition (per serving)
- Calories
- 350 kcal
- Protein
- 11.8 g
- Carbohydrate
- 17.2 g
- of which sugars
- 7.8 g
- Fat
- 25.5 g
- of which saturates
- 7.6 g
- Fibre
- 3.5 g
- Salt
- 0.84 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Cube the soda bread, toss with 1 tablespoon of the olive oil and toast in a dry pan for 4-5 minutes until golden and crisp.
- 2
Cut the beetroot into wedges and arrange on plates with the salad leaves.
- 3
Dot over spoonfuls of the goat's cheese and scatter with the walnuts and soda bread croutons.
- 4
Whisk the balsamic vinegar with the remaining olive oil and drizzle over the salad.
- 5
Season with black pepper and serve.
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