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Baby carrot, beetroot & goats’ cheese salad

Name: Baby carrot, beetroot & goats’ cheese salad
Prep time: 20 min
Cook time: 20 min
Ingredients: 500 grams baby carrots; 500 grams baby beetroot; 70 grams walnuts, toasted; ¼ cup parsley, finely chopped; 150 grams goats’ feta cheese; ¼ cup fresh mint, finely chopped; 150 grams frilly lettuce leaves; 4 radishes, thinly sliced; Mustard, chive and lemon dressing:1 teaspoon mustard; 1 tablespoon fresh chives, finely chopped; ¼ cup lemon juice; ¼ cup olive oil; Salt and pepper to taste

Serves: 8

Prep: 20

Cook: 20

Take your summer salad up a notch with this carrot, beetroot and goat's cheese salad. The added crunch and minty flavour of the walnut, goat's cheese and mint balls are the highlight of this refreshing meal. It features a mustard, chive and lemon dressing, which is very easy and simple to make.

Ingredients

500 grams baby carrots
500 grams baby beetroot
70 grams walnuts, toasted
¼ cup parsley, finely chopped
150 grams goats’ feta cheese
¼ cup fresh mint, finely chopped
150 grams frilly lettuce leaves
4 radishes, thinly sliced

Mustard, chive and lemon dressing:

1 teaspoon mustard
1 tablespoon fresh chives, finely chopped
¼ cup lemon juice
¼ cup olive oil
Salt and pepper to taste

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Method

Preheat oven to 180°C.
Peel and trim carrots and beetroot and place on a baking tray. Drizzle with olive oil and lightly season with salt and pepper. Roast for about 20 minutes or until tender. Remove and allow to cool.
Roughly chop the walnuts and mix with parsley. Mix the goat’s cheese and mint until mixture is creamy. Take teaspoonfuls of the cheese and shape into small balls. Spread the walnuts and herbs on a flat plate. Roll the small cheese balls in the walnut mix. Chill until ready to use.
To make dressing, mix together well the mustard, chives, lemon juice and olive oil in a jar or small bowl. Season to taste.
Arrange lettuce leaves on a serving platter with radish slices, carrots, beetroot, and cheese balls. Sprinkle with dressing and extra herbs to garnish.