This is a variation of my roasted beetroot, goats cheese and almond salad, which we often have in the colder months.
This salad, which includes gorgeous orange segments, has a much lighter, fresher feel, which makes it perfect for summer.
It's a really quick and simple salad to make too, as it uses cooked beetroot from the supermarket chiller cabinet. Combine that with the orange, goats cheese and toasted almonds and you have a really lovely lunch or starter.
Serves 2 for lunch or 4 for a starter
For the salad
150g pre-packed cooked beetroot (not in vinegar and from the chiller cabinet)
1 large orange
Bag of rocket or mixed salad leaves.
125g soft, mild goats cheese
Handful of toasted almonds
Handful of fresh mint leaves (preferably small)
For the honey and mustard dressing
1 tablespoon of runny honey
½ tablespoon of Dijon mustard
½ tablespoon of wholegrain mustard
2 tablespoons of cider vinegar
6 tablespoons of rapeseed (or light olive) oil
Seasoning
- Combine the dressing ingredients in a jug or jar and mix or shake well to emulsify.
- Use a sharp knife to remove the peel from the orange.
- Segment the orange.
- Cut the beets in half and then into slices that resemble the orange segments.
- Scatter the rocket or salad leaves over the bowls or plates.
- Arrange the beetroot slices on top of the leaves, followed by the orange segments.
- Use a knife or spoon to place blobs of the soft cheese across the salad (see image).
- Top with the mint leaves and toasted almonds.
- Drizzle over the dressing and serve.
