Beetroot & Goat Cheese Salad
By shahdan • May 18, 2015
The combination of beetroot and goat cheese is just heavenly. The honey-glazed almonds add an unexpectedly beautiful sweet nutty crunch. If you are bored of the same daily salads, this is what you are looking for! And the dressing: super easy balsamic vinaigrette.
You will need cooked beetroots to prepare this salad. In a pot, cover the beetroot with water and leave to boil for around 45 minutes or until the beetroot is soft when you insert a knife. Leave it to cool then peel it, slice it and keep it in a sealed box in your fridge. The rest is fairly easy.
- 1 bunch spinach (baladi or you can use baby spinach) - سبانخ
- 1 bunch rocket - جرجير افرنجى
- 1 large beetroot (cooked and sliced into cubes) - بنجر
- 2 tablespoon almonds (I buy it peeled and halved) - لوز
- 1 tablespoon honey - عسل
- a few piece goat cheese - جبن الماعز
- 1/8 tablespoon olive oil (to prevent the caramlized almonds from sticking) - زيت زيتون
- 2 tablespoon olive oil - زيت زيتون
- 1 tablespoon balsamic vinegar - الخل البلسمي
- 1 medium lemon - ليمون
- 1 medium garlic clove crushed - فص ثوم
Step by step
- To prepare the honey glazed almonds: First, brush a plate with a few drops olive oil and put aside. In a pan, add the almonds, and shake the pan on medium heat for about 30 seconds. Next, add 1 tablespoon honey and toss the almonds with the honey. Keep an eye on the pan until the honey reaches a golden light brown colour. Poor the honeyed almonds on the lightly greased plate and leave to cool.
- In a bowl, mix the spinach and rocket leaves, and add the beetroot slices on top.
- In a jar, mix the dressing ingredients together, shake well, and pour over the salad.
- Add sliced goat cheese on top and use your hands to crumble the honeyed almonds and scatter on top.
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