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Honey Grilled Goats Cheese Salad | DonalSkehan.com
  • light-meals

Honey Grilled Goats Cheese Salad

October 05

This dish is easy to prepare and can be made ahead of time, leaving you more time to enjoy time with your loved ones.

  • serves Serves 4
  • time 25mins

Method

  1. 1. Preheat the grill to a high setting.
  2. 2. Peel the beetroot and thinly slice on a mandoline into iced water. If using purple beetroot, you may want to slice these into a separate bowl as they will stain all your other beetroot the same colour.
  3. 3. Mix the honey and brown sugar together into a bowl and place the goat's cheese rounds on a large baking tray. Divide the honey mixture between the rounds and place into the oven to grill for 5 minutes.
  4. 4. Make the dressing by placing all the ingredients into a jam jar and shaking to emulsify. Drain the beetroot and place together in a large bowl then pour over the dressing and toss to coat. Add the lettuce and rocket leaves and toss again. Divide the salad between serving plates and crumble over some toasted walnuts. Place a round of bruleed goats’ cheese on each plate and then scatter over the mint to finish.

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Ingredients

9oz beetroot (purple, yellow, candy – whatever you can get your hands on)

2.5oz honey

2 tbsp brown sugar

4 small goats cheese rounds or 2 larger ones

Handful rocket leaves

Handful lambs lettuce

1 head red chicory, leave separated

2.5oz walnuts, toasted

Handful of mint leaves, torn, to garnish

 

For the dressing:

3oz extra virgin olive oil

2tbsp red wine vinegar

Juice of ½ a blood orange

1 tsp Dijon mustard

Pinch sugar

Sea salt & freshly ground black pepper

250g beetroot (purple, yellow, candy – whatever you can get your hands on)

75g honey

2 tbsp brown sugar

4 small goats cheese rounds or 2 larger ones

Handful rocket leaves

Handful lambs lettuce

1 head red chicory, leave separated

75g walnuts, toasted

Handful of mint leaves, torn, to garnish

 

For the dressing:

80ml extra virgin olive oil

25ml red wine vinegar

Juice of ½ a blood orange

1 tsp Dijon mustard

Pinch sugar

Sea salt & freshly ground black pepper