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!
image from : florettesalad.co.uk (I managed to eat my salad before taking photos! Rookie mistake!)
- 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:
- 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
- Next you need to prep the hazelnuts so toast them in a dry pan, allow them cool before crushing them
- 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.
- Chop your roasted beetroot and peppers then mix them in with the salad, cheese, green beans and croutons.
- 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/