• 2servings
  • 100minutes
  • 667calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B3, B9, B12
MineralsNatrium, Chromium, Calcium, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 2 beetroots, scrubbed

  2. 1 (70g) bag lamb's lettuce

  3. 1 (50g) bag rocket

  4. 2 fresh peaches - peeled, pitted and sliced

  5. 2 shallots, chopped

  6. 4 tablespoons pistachio nuts, chopped

  7. 110g fresh goat cheese, crumbled

  8. 4 tablespoons walnut oil

  9. 2 tablespoons balsamic vinegar

  10. salt and pepper to taste

Instructions Jump to Ingredients ↑

  1. Preheat oven to 190 C / Gas 5. Wrap each beetroot in two layers of aluminium foil, and place onto a baking tray. Bake in the preheated oven until the beetroot is tender, about 1 hour and 20 minutes. Allow the beetroot to cool slightly, then remove the skins. Let the beetroot cool to room temperature, or refrigerate until cold. Once cooled, thinly slice the beetroot.

  2. Place the lambs lettuce and rocket into a large mixing bowl. Add the sliced beetroot and peaches; sprinkle with the shallots, pistachio nuts and goat cheese. In a separate bowl, whisk together the walnut oil, balsamic vinegar, salt and pepper until emulsified, then pour over the salad mixture. Toss well and serve.


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