Goat’s Cheese with Beetroot Salad

Serves: 4

This tasty recipe was created by José Pizarro of Jose and Pizarro. He will be present at this year's Taste of London event, which takes place on 5-19 June in London's Regent’s Park. Tickets and info can be found at tasteoflondon.co.uk

Goat’s Cheese with Beetroot Salad Recipe: Veggie

Ingredients
Method

Ingredients:

30g walnuts

6 tbsp extra virgin olive oil

2 tbsp Moscatel white wine vinegar

8 raw small beetroot

½ red onion, peeled and left whole

250g semi-cured goat’s cheese, cubed

4 mint sprigs, leaves stripped and torn

sea salt and freshly ground black pepper

method:

Preheat the oven to 220°C/425°F/gas 7. Break the walnut kernels into pieces (not too small), and spread them on a baking tray. Place in the oven for 4 to 6 minutes – the nuts will start to turn colour and smell toasty. Remove and let them cool. Remove any debris such as skin and small bits of nut.
Whisk the oil and vinegar together, and add a pinch of salt and pepper. Stir in the walnuts and set to one side.
Next, cook the beetroot. You can either bake them in the oven, or boil them. I find the latter is less hassle: simply put the beets in cold unsalted water, bring to the boil and simmer for around 25 minutes. The vegetables should still have a bit of crunch in the middle. Drain, rinse in cold water, and leave to cool. Peel and slice the whole beets into circles roughly 0.5cm thick and season. Using a mandolin or a very sharp knife, slice the onion as thinly as possible.
Place the beetroot layers on four plates and then the cheese and onion. Drizzle the walnut vinaigrette over, season, sprinkle the mint leaves over and serve immediately.

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