Goat’s cheese and beetroot citrus salad

Name: Goat’s cheese and beetroot citrus salad
Total time: 50 min
Yield: Serves 6
Ingredients: 6 medium (mixed colours if possible) beetroots, peeled and very thinly sliced; 2 oranges, peeled and segmented; 1 red grapefruit, peeled and segmented; 4 tbsp cider vinegar; 2 tbsp caster sugar; 250g pouch ready-cooked red quinoa; for drizzling olive oil; 2 Little Gems, shredded; 100g brussels sprouts, finely shredded; 50g cashew nuts, roughly chopped; 50g mixed seeds; 1 tbsp soy sauce; 2 tbsp runny honey; a small bunch dill, leaves picked; 200g goat’s cheese, thinly sliced; 1 orange, juiced; ½ grapefruit, juiced; 1 tbsp wholegrain mustard; 1 tbsp runny honey; 100ml extra-virgin olive oil

Preparation and cooking time
- Total time50 mins
Easy
Serves 6

Ingredients

6 medium (mixed colours if possible) beetroots, peeled and very thinly sliced
2 oranges, peeled and segmented
1 red grapefruit, peeled and segmented
4 tbsp cider vinegar
2 tbsp caster sugar
250g pouch ready-cooked red quinoa
for drizzling olive oil
2 Little Gems, shredded
100g brussels sprouts, finely shredded
50g cashew nuts, roughly chopped
50g mixed seeds
1 tbsp soy sauce
2 tbsp runny honey
a small bunch dill, leaves picked
200g goat’s cheese, thinly sliced

DRESSING

1 orange, juiced
½ grapefruit, juiced
1 tbsp wholegrain mustard
1 tbsp runny honey
100ml extra-virgin olive oil

Method

STEP 1
Put the beetroots, oranges and grapefruit segments into a large bowl, add the cider vinegar, sugar and some seasoning, and mix well.
STEP 2
Break up the quinoa in another bowl, drizzle with a little oil and season. Add the Little Gems and brussels sprouts. Mix together all of the dressing ingredients and some seasoning in a small jug.
STEP 3
Heat a small, non-stick frying pan over a medium heat and toast the nuts and seeds for 1 minute, then add the soy sauce, honey and a dash of oil, and bubble for a few more minutes until sticky. Put aside.
STEP 4
To assemble, mix the pickled beets and fruits into the greens. Toss through the dressing and most of the dill. Tip onto a platter and top with the sticky nuts, goat’s cheese and remaining dill.