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.

Cook Time

66 mins

Produces

4 people

Allergies

Vegetarian

Vegan

Dairy Free

Gluten Free

Ingredients

CondimentsSauces

15
ml

Cider Vinegar

for the dressing

Dairy

150
g

Goats' Cheese

broken into small nuggets, preferably from Woolsery

NutsSeeds

3
piece

Pickled Walnuts

chopped into small cubes

1
pinch

Salt

1
pinch

Black Pepper

freshly ground

OilsFats

45
ml

Rapeseed Oil

cold-pressed, for the dressing

Vegetables

250
g

Beetroot

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

250
g

Asparagus

1
handful

Sorrel Leaves

silver or green

Steps

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.