Beetroot Carpaccio With Goat Cheese, Caramelized Walnuts & Orange Vinaigrette
A delicious salad with crisp beetroot carpaccio, tangy goat cheese, crunchy caramelised walnuts and a zingy orange vinaigrette.
Equipment
Ingredients
- 6 beetroot
- 150 grams walnuts
- 50 grams granulated sugar
- 2 tablespoon unsalted butter
- 375 grams goat cheese
- 200 grams Salad leaves
Orange vinaigrette dressing
- 2 tablespoon walnut oil
- 1 tablespoon sherry vinegar
- 1 teaspoon dijon mustard
- 1 teaspoon Honey
- 3 tablespoon Orange juice (freshly squeezed)
- 1 tablespoon Parsley (fresh, chopped)
- 1 tablespoon Chives (fresh, chopped)
- salt and pepper
Instructions
- Preheat the oven to 175 C / 350 F
- Spread the walnuts on a tray and toast in the oven for five minutes until fragrant
- Melt butter in a small saucepan over medium heat and then stir through the sugar until it has dissolved. Then stir in the walnuts.
- Return the toasted nuts, butter, and sugar mixture to the oven tray and place back in the oven for a further five minutes or until the sugar has caramelized around the nuts. Sprinkle with salt and set aside to cool.
- Peel and slice your beetroot into thin 2mm rounds, taking care to keep them even. It can help to place them in the freeze for 20 minutes first.
- Make your dressing by mixing the walnut oil, orange juice, dijon mustard, honey and sherry vinegar in a jar. Stir in the chopped parsley and chives and season with salt and pepper.
- Assemble your salad by tossing the leaves, beets, walnuts and crumbled goat cheese together. Dress with the orange vinaigrette and serve.
Notes
Use a mandolin the make the beetroot easier to slice. Use raw beetroot, rather than cooked.
Nutrition
Calories: 479kcalCarbohydrates: 22gProtein: 17gFat: 38gSaturated Fat: 13gPolyunsaturated Fat: 15gMonounsaturated Fat: 7gTrans Fat: 0.2gCholesterol: 39mgSodium: 305mgPotassium: 419mgFiber: 4gSugar: 17gVitamin A: 890IUVitamin C: 10mgCalcium: 129mgIron: 3mg
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