Autumn Beetroot & Goats Cheese Salad Recipe with Florette

Over the last week or so I have been working hard to make a change in my life for the better, trying to get healthy and shift some excess weight. So when Florette approached me offering me a voucher* to use to try some of their lovely Florette salad recipes I jumped at the chance for an excuse to make myself some tasty autumn salads, I went with the Beetroot & Goats Cheese Salad which includes my two favourite ingredients – beetroot and cheese!

e8100a81c7831f38417487d4419d96d1
image from : florettesalad.co.uk (I managed to eat my salad before taking photos! Rookie mistake!)
Ingredients

  • Florette Peppery crispy (Pepper Cress, Wild Rocket, Red Radicchio, Can Can, Babyleaf, & Red Romaine)
  • 2  Beetroots (golden or purple or both!)
  • 2 Red bell peppers
  • 2 tbsp of Olive Oil
  • Goats cheese
  • A handful of crushed, toasted hazelnuts
  • Green beans
  • Garlic croutons

Method:

  1. The first step is to prepare the beetroot and red bell peppers, so drizzle them with oil and roast in the oven for around 40 mins
  2. Next you need to prep the hazelnuts so toast them in a dry pan, allow them cool before crushing them
  3. Blanch your beans in boiling salted water until they turn bright green  (approx. 2 minutes). Drain the beans and plunge into ice water to stop any further cooking.
  4. Chop your roasted beetroot and peppers then mix them in with the salad, cheese, green beans and croutons.
  5. Don’t forget to sprinkle your toasted hazelnuts over the top.

If you’re the sort of person that loves the juxtaposition of earth beetroot with a creamy, tangy goats cheese (like I am) then this is the perfect dish for you.

Find the original recipe here: http://www.florettesalad.co.uk/salad-recipes/day-7-delicious-beetroot-goats-cheese-salad/

Leave a Reply