Golden Cross, Beetroot and Walnut Salad

25 October 2017 — Dinner, Lunch, Salad

Goats Cheese Salad


1x 200g salad – ideally frisée, radicchio and lambs lettuce

225g Golden Cross Log

100g pickled, sliced beetroot

150g walnut pieces


For the dressing:

2 tbsp red wine vinegar

pinch of golden caster sugar

8tbsp olive oil

salt and pepper



How to make it

If there’s a better combination than Goat’s cheese, beetroot and walnut we’re yet to find it. Golden Cross is a bit sweeter than other goat’s cheeses so it works particularly well with the savoury walnuts. Serve with French bread for a lovely light lunch.

  • Cut the goat’s cheese log into 1 inch slabs.
  • Optional: Place the rounds onto a baking sheet and place under a grill, medium temperature, for 2-3 minutes or until the cheese has begun to brown.
  • Also delicious just as it is!
  • Tear the salad leaves into bite-sizes pieces and wash. If using a bagged salad, open and wash as necessary.
  • Mix the red wine vinegar, olive oil and sugar vigorously.
  • Cut the beetroot into bite-sized pieces.
  • Roughly chop the walnuts.
  • Arrange the salad, beetroot and walnuts on places. place two rounds of Golden Cross on each. Serve.
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