Whether it is summer or winter, this Salad of beetroot with goat’s cheese, grapefruit, orange and walnuts is delicious in all seasons. As a lunch dish or with an evening meal. It is delicious because of the freshness of the grapefruit and the orange, but also because of the dressing of cranberry vinegar. The walnuts and goat’s cheese also give the whole next to the fruit some firmness and an extra bite.
You need for a salad for four people:
4 cooked beetroot
75 grams of walnuts
100 grams of goat cheese in little pieces
3 spring onions
6 tablespoons Cranberry vinegar
6 tablespoons of olive oil
Freshly ground salt and pepper
First cut the beetroot into cubes and put them in a bowl (if there is still a scallop around the beetroot, get rid of it first). Then peel the grapefruit and orange, and cut into pieces. Remove the hard pieces and possible seeds from the fruit and add them to the beetroot. Then, in a bowl, make a dressing of the olive oil and cranberry vinegar, the salt and pepper. Pour the dressing with the salad and mix everything together. Sprinkle chunks of goat cheese over the salad. Chop the walnuts into small but not too small pieces and sprinkle them too. Put the salad in the refrigerator until use. Finish off by sprinkling small rings of spring onions over the salad before serving.
Also take a look at this surprising salad: Quinoa salad with black beans.