I created this recipe in defiance of the salad shortage, which still seems to be making headlines here in the UK.
The salad uses the beetroot we harvested from the allotment a few weeks ago, pea shoots from the crop I planted on our window sill last month and an apple, from the supply our neighbour gave us in December. Teamed with creamy goat’s cheese, crunchy walnuts and drizzled with a balsamic honey dressing, it makes a heavenly homegrown lunch and proves that by using simple, seasonal ingredients and a little imagination, you can still make delicious salads, even in the depths of winter, and even when there’s a national salad shortage!
And anyway, iceberg lettuce is so over-rated. 😉
BEETROOT, APPLE AND GOAT’S CHEESE SALAD
Prep/Cooking time: 40 mins Serves: 2
250-300g baby beetroot
1 small apple, washed and diced
2-3 handfuls of pea shoots, washed
100g round of goat’s cheese, crumbled
Handful of chopped walnuts
Drizzle of olive oil
Pinch of salt
For the dressing:
(This will make a small jarful of dressing, you’ll have plenty left over)
6 tbsp extra virgin olive oil
2 tbsp balsamic vinegar
1 tbsp wholegrain mustard
1 tbsp honey
Pinch of sea salt
Pinch of ground black pepper
Heat the oven to 200C (180C fan). Remove the goat’s cheese from the fridge to give it time to reach room temperature.
Wash the beets but leave in their skins. Scatter them into an oven tray, tossing them in olive oil and salt. Roast for 20-30 minutes.
Remove the beets from the oven and allow to cool slightly.
Meanwhile, pop all the ingredients for the dressing into a small jar and give it a good shake.
Peel the skins from the beetroot.
Arrange the pea shoots on a plate and add the beetroot, diced apple and goat’s cheese. (Squeeze some lemon juice on the apple to stop it discolouring, if you’re not serving immediately.)
Sprinkle the walnuts over before drizzling with the dressing, and serve!
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