Goat Cheese & Walnut Salad

• Beetroot(2)
• Lettuce(150 g)
• Arugula(60 g)
• Goat Cheese(100 g)
• Walnuts(60 g)
• Apple(1)
• Red Onion(1)
• Olive oil(3 tbsp)
• Balsamic Glaze(2 tbsp)
• Dijon Mustard(2 tsp)
• Honey(2 tsp)
• Salt(1 tsp)
• Black pepper(½ tsp)

Method

1. 1

   Peel and cut {Beetroot} into thin wedges. Thinly slice {Red Onion}, tear the {Lettuce} into bite-size pieces if needed, and thinly slice the {Apple}.

   ~7 min

2. 2

   Heat a small pan over medium heat. Add the {Walnuts} and toast, stirring often, until fragrant and lightly golden, about 3 minutes. Tip onto a plate.

   ~3 min

3. 3

   Return the pan to medium heat with {Olive oil}. Add the {Beetroot}, half the {Salt}, and a few grinds of {Black pepper}. Cook, stirring occasionally, until the beetroot is tender at the edges and lightly caramelized, 12 minutes.

   ~12 min

4. 4

   In a large bowl, whisk {Balsamic vinegar}, {Dijon Mustard}, {Honey}, the remaining {Salt}, and the remaining {Black pepper} until combined.

   ~5 min

5. 5

   Add the {Lettuce}, {Arugula}, {Apple}, {Red Onion}, and warm {Beetroot} to the bowl. Toss well so the dressing lightly coats everything, then crumble in the {Goat Cheese} and scatter over the {Walnuts}.

   ~3 min

6. 6

   Serve straight away while the beetroot is still slightly warm and the goat cheese stays creamy against the crisp leaves.

   ~0 min