Salad days: beetroot, walnuts and goats cheese earthy medley
Beetroot is more usually associated with the depths of winter, but it's in late summer and autumn that it is at its best and sweetest. Add local (Nouvelle Aquitaine) walnuts to increase the earthy tones of this salad.
Ingredients
For the Salad
500g cooked beetroot
200g bag baby spinach leaves
8 walnuts halved or lightly crushed
200g goats cheese, chopped
bunch mint leaves, roughly chopped
bunch spring onions finely sliced
2 long red chillies halved, deseeded and finely sliced (optional)
5 tbsp rapeseed oil
For the dressing
5 tbsp honey
5 tbsp lemon juice
1 tbsp Dijon mustard
Recipe
Place the washed spinach leaves onto a large platter.
Chop the beetroot into 1inch chunks and arrange on top of the spinach.
Scatter over the goats cheese, mint, spring onions and (optional) chillies.
To make the dressing, put the oil, honey, lemon juice and mustard in a glass jar with a lid.
Season and shake well.
When ready to serve, pour the dressing over the salad and toss lightly to combine.
About the author
Emma studied food and nutrition before focusing on furniture and design history at university in Manchester.
With over 20 years in senior product design and communications roles, she has ghostwritten for publications including The Times, Business Insider and The Financial Times.
In 2024, she and her husband, Craig, founded Maison d'Aquitaine to provide sustainably made kitchens for traditional French homes. They have lived in France with their children since 2011.
Emma is a vegetarian at home and a pescetarian in French restaurants! In her spare time, she works with the Dordogne-based animal charity, Phoenix Association.