Winter beet salad with goat's cheese dressing
This beet salad is a simple combination, full of delicious flavors and textures.
Servings: 2 -6 (depending on how served)
- 2 beet medium
- 4 handfuls mixed salad leaves approx, eg spring mix
- 1 bulb fennel small
- 1 persimmon fuyu - the smaller tomato-shaped ones that you can eat when still firm
- ½ cup hazelnuts 70g
- 4 tbsp goats cheese 60g
- 2 tbsp milk
- 2 tbsp olive oil
- 2 tsp honey
- 2 tsp wine vinegar
Peel the beets, cut into bite-sized chunks, toss with a little olive oil in a roasting dish and roast them for approx 40min at 375-400F/180-200C until tender to a knifepoint. This can be done a day or two ahead and the beets kept in the fridge until needed.
Put the salad leaves in a large bowl. Halve the fennel bulb, remove the firm core and thinly slice, cutting larger slices in half. Toss the fennel with the salad leaves.
Cut the persimmon into thin slices and arrange over the salad leaves. Arrange the beetroot pieces over the leaves as well.
Gently toast the hazelnuts in a dry skillet/frying pan or under the broiler/grill for a few minutes until you can start to smell them slightly but they are not browning (you can skip this if you don't have time, it just helps bring out the flavor) then add to the salad bowl.
Whisk together all of the dressing ingredients and pour over the salad. Note - You don't want to put the dressing over too far ahead of serving as it can separate and look a little like it has curdled although it's fine.
Calories: 489kcal | Carbohydrates: 28g | Protein: 12g | Fat: 38g | Saturated Fat: 7g | Cholesterol: 14mg | Sodium: 235mg | Potassium: 974mg | Fiber: 8g | Sugar: 13g | Vitamin A: 475IU | Vitamin C: 20.4mg | Calcium: 161mg | Iron: 3.5mg