Salade de Betteraves, Chèvre et Noix (Beetroot, Goat's Cheese and Walnut Salad)
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Ingredients
- 400 g cooked beetroot
- 150 g soft goat's cheese
- 60 g walnut halves
- 100 g mixed salad leaves
- 1 tbsp red wine vinegar
- 3 tbsp olive oil
Nutrition (per serving)
- Calories
- 344 kcal
- Protein
- 11.3 g
- Carbohydrate
- 9.6 g
- of which sugars
- 8.4 g
- Fat
- 28.6 g
- of which saturates
- 7.8 g
- Fibre
- 3.5 g
- Salt
- 0.63 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Cut the cooked beetroot into wedges.
- 2
Whisk the red wine vinegar and olive oil together with a little seasoning to make a dressing.
- 3
Toss the salad leaves with half the dressing and divide between plates.
- 4
Top with the beetroot wedges, crumbled goat's cheese and walnut halves.
- 5
Drizzle with the remaining dressing to serve.
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