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Goat’s cheese and beetroot citrus salad

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

50 minutes
serves 6
Easy

Banish January blues with this bright and colourful beetroot salad bursting with citrusy flavours and creamy goat's cheese

By Lottie Covell

Published: January 3, 2020 at 9:45 am

Try this beetroot salad then check out plenty more beetroot recipes here.

Use a mandoline for the beetroot and vegetables in this salad if you have one. If not, you may want to slice the beets into matchsticks to get them thin enough to soak up the pickle.

Ingredients

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

DRESSING

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

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.