Mixed Beetroots and Asparagus with Goats' Cheese

Boil beetroots and asparagus until tender, then combine with sorrel, goats' cheese, and pickled walnuts in a cider vinegar dressing.

Vegetarian Healthy Asparagus Salad Beetroot

Estimated Nutrition

Calories

296.1

kcal / serving

1184.2 kcal total

Carbs

6.9g

per serving

27.6 g total

Fat

25.6g

per serving

102.5 g total

Protein

9.5g

per serving

37.8 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

Cider Vinegar

for the dressing

Dairy

150

Goats' Cheese

broken into small nuggets, preferably from Woolsery

NutsSeeds

piece

Pickled Walnuts

chopped into small cubes

pinch

Salt

pinch

Black Pepper

freshly ground

OilsFats

Rapeseed Oil

cold-pressed, for the dressing

Vegetables

250

Beetroot

raw, preferably mixed varieties and colours such as white, golden and red

250

Asparagus

handful

Sorrel Leaves

silver or green

Method

Boil beetroots in salted water for 60 minutes or until tender.

Drain beetroots and rub off skins once cooled.

Trim woody ends from asparagus and boil spears in salted water for 6 minutes.

Drain asparagus and allow to cool.

Cut beetroots into bite-sized pieces and halve the asparagus spears.

Whisk cider vinegar and rapeseed oil with salt and pepper to create the dressing.

Arrange vegetables and sorrel on plates then top with goats' cheese and walnuts.

Drizzle the dressing over the salad immediately before serving.