Beetroot, Baby Spinach & Goat’s Cheese Salad

Beetroot, Baby Spinach & Goat’s Cheese Salad

Looking for that perfect side? This salad recipe with contrasting flavours is just what you’re looking for.
 
Total Time: 7 minutes
Prep: –
Cook: –
Ingredients Serves 2
Beetroot, Baby Spinach & Goat’s Cheese Salad
Lemon juice
2 tbsp
Extra virgin olive oil
80ml
Dijon mustard
1 tsp
Baby spinach leaves
70g
Parsley leaves, chopped
½ cup
Baby beetroot, drained quartered
450g
Soft goat’s cheese, crumbled
100g
Toasted walnuts
75g
Method
Beetroot, Baby Spinach & Goat’s Cheese Salad

Step 01

Whisk lemon juice, olive oil and Dijon mustard in a bowl. Season to taste with sea salt and black pepper.
Step 02
Place salad leaves and chopped parsley in a large bowl, reserving about 2 tablespoons of parsley to garnish. Add half the dressing to spinach mixture and toss well.
Step 03
Divide among 4 serving plates and scatter the beetroot, goat’s cheese and toasted walnuts.
Step 04
Garnish the salad with remaining parsley.
Step 05
Drizzle with the remaining dressing and serve.

Try replacing the lemon oil dressing with a tangy garlic vinaigrette dressing for a snappier taste!