Baby carrot, beetroot & goats’ cheese salad
Prep
20 min
Cook
20 min
Serves
8
Skill
Vegetarian
Prep
20 min
Cook
20 min
Serves
8
Skill
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
Nutrition per serving
876 kJ
energy kj
7 g
protein
5 g
saturated fat
4 g
dietary fibre
8 g
carbohydrate
7 g
sugars
421 mg
sodium
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.
Tips
- Add avocado or other fresh crisp spring vegetables to this salad.
- 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
Nutrition per serving
876 kJ
energy kj
7 g
protein
5 g
saturated fat
4 g
dietary fibre
8 g
carbohydrate
7 g
sugars
421 mg
sodium
- 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.
Tips
- Add avocado or other fresh crisp spring vegetables to this salad.