Ingredients
-
300 g ( 11 oz) Arugula
-
900 g Whole raw Beet root
-
3 thick slices (150 g/ 5 oz) Cut into large cubes White sourdough bread
-
15 g (1/2 oz) Butter
-
1/2 Tbsp Whole grain Mustard
-
50 ml (2 fl oz) Rapeseed oil
-
1/2 a lemons Lemon Juice
-
150 g (5 oz) Goats Cheese
-
100 g (3 1/2 oz) Mixed salad leaves
-
25 g (1 oz) Pumpkin seeds
-
25 g (1 oz) Nuts (walnuts)
Directions
The sweetness of the beetroot and salty creaminess of the goat’s cheese and the crunch of the arugula in this salad will amaze you. Therefore, making them the perfect combination for an easy Christmas salad.
Steps
|
1
Done
|
Heat the oven to 200 C or mark 6. Wrapping each of the trimmed beetroot in a foil. Then put the beetroots into a roasting tray and cook for 1 hour or until they when they pierced with a knife are tender enough. |
|
2
Done
|
Meanwhile, taking the arugula leaves and washing them. Drain them well. |
|
3
Done
|
In a pan melt the butter then add the bread. For 10 minutes cook the bread on low heat, until it is golden and crispy. On a kitchen towel drain the bread, taking out the excess butter. |
|
4
Done
|
Wear rubber gloves and peel & roughly chop the beetroot (in order to prevent the beetroot from staining your hands). |
|
5
Done
|
In a mini blender put in the mustard, lemon juice, the oil and the 25 g of goat's cheese and then whiz it all up until the mixture is smooth. Then season it to taste. If the dressing looks a tad bit too thick add a splash of water to it. |
|
6
Done
|
Between 6 plates divide the arugula, salad leaves, beetroot, croutons and the remaining goat's cheese. Over the top of the salad over the dressing that was made before, and sprinkle the salad with some pumpkin seeds and walnuts and then serve. |
