Beetroot & Walnut Salad
Salade Betterave-Noix
10 min · Easy · 260 kcal per serving
LunchSnackVegetarianGluten-FreeQuick
Ingredients
For one serving.
- Cooked beetroot(Betterave cuite)200 g
- Walnuts(Noix)40 g
- Goat cheese(Chèvre)50 g
- Rocket leaves(Roquette)60 g
- Balsamic glaze(Crème de balsamique)1 tbsp
Preparation
Step by step, from pantry to plate.
Slice the cooked beetroot into bite sized wedges or cubes.
Roughly chop the walnuts.
Place the rocket leaves in a bowl or on a serving plate.
Add the beetroot on top, then scatter over the walnuts.
Crumble the goat cheese over the salad.
Drizzle with the balsamic glaze and season with a little salt and pepper if you like.
Toss gently just before serving, or leave it layered for a neat presentation.
Good to know
Toast the walnuts in a dry pan for 2 to 3 minutes if you want extra crunch.
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