Salad with Beetroot, Goat’s cheese

Salad with Beetroot, Goat’s cheese and Toasted Hazlenuts

Serves 4


  • 1 tablespoon balsamic vinegar
  • 2 tablespoon olive oil
  • sea salt and pepper
  • 4 small cooked and peeled beetroot (about 150g/6ozs altogether) cut into 1 cm (1/2 inch) dice
  • 40g (1 1/2ozs) roasted and roughly chopped hazlenuts
  • 4 handfuls of salad leaves
  • 150g (6ozs) soft goat’s cheese

For the dressing mix together the vinegar and the olive oil, and season to taste.


  1. Place the chopped beetroot and the chopped hazlenuts in a bowl, drizzle with three quarters of the dressing, season and toss.
  2. Place the salad leaves in a big bowl and drizzle with the remaining dressing. 
  3. Place on one big serving plate or divide between individual plates. 
  4. Scatter the leaves with the beetroot and the hazelnuts, then break the goat’s cheese into small pieces and arrange over the salad.