Goat's Cheese Salad with Balsamic Strawberry Dressing

Name: Goat's Cheese Salad with Balsamic Strawberry Dressing with apple, beetroot & toasted walnuts
Total time: 15 min
Yield: 2
Cuisine: French
Ingredients: 125 g Fresh goat's cheese; 250 g Pre-cooked beetroot; 20 g Chopped walnuts; 1 piece Apple; 1 piece Persian cucumber; 1 piece Red onion; 100 g Radicchio & iceberg lettuce; 30 milliliters Strawberry sauce; 2 piece Wholegrain ciabatta; 2 tablespoon [Plant-based] butter; 1 tablespoon Balsamic vinegar; 2 tablespoon Extra virgin olive oil; to taste Salt and pepper

with apple, beetroot & toasted walnuts

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The balsamic-strawberry dressing in this dish is sweet, tangy and super easy to make at home! Versatile as it is, it can be served with a range of dishes, from meats and salads to breakfast or dessert.

Tags:

Veggie

Allergens:

Melk (inclusief lactose)

•Noten

•Walnoten

•Soja

•Tarwe

•Gerst

•Gluten

•Haver

•Rogge

•Sesamzaad

The quantities provided above are averages only.

Always refer to the product label for the most accurate information about ingredients and allergens

Total15 minutes

Cooking Time15 minutes

DifficultyMedium

Ingredients

Serving amount

60 g

Fresh goat's cheese

(Contains: Melk (inclusief lactose))

125 g

Pre-cooked beetroot

10 g

Chopped walnuts

(Contains: Noten, Walnoten May be present: Noten, Pinda's, Sesamzaad)

½ piece

Apple

½ piece

Persian cucumber

½ piece

Red onion

50 g

Radicchio & iceberg lettuce

15 milliliters

Strawberry sauce

1 piece

Wholegrain ciabatta

(Contains: Soja, Tarwe, Gerst, Gluten, Haver, Rogge, Sesamzaad May be present: Noten, Ei, Gluten, Melk (inclusief lactose), Mosterd)

Not included in your delivery

1 tablespoon

[Plant-based] butter

½ tablespoon

Balsamic vinegar

1 tablespoon

Extra virgin olive oil

to taste

Salt and pepper

Nutrition Values

Energy (kJ)3391 kJ

Calories810 kcal

Fat48 g

Saturated Fat21.6 g

Carbohydrate62.8 g

Sugar30.2 g

Dietary Fiber13.2 g

Protein25.4 g

Salt1.9 g

Potassium61.3 mg

Calcium10.5 mg

Iron0.2 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Tall-Sided Pan

•Large Salad Bowl

Cooking Steps

Preheat the oven to 200°C.
Weigh the beetroot and then dice it (see Tip).
Slice the onion into thin half rings. Dice the cucumber.
Core and dice the apple.

Tip: beetroot can stain, so wear gloves or use a sandwich bag to hold it.

Bake the bread roll in the oven for 6 - 8 minutes.
Heat a clean frying pan over medium-high heat and toast the walnuts for 1 - 2 minutes or until golden-brown.
Remove from the pan and set aside.

Did you know... if you enjoy seasonal vegetables, then you can't go wrong with beetroot. Grown locally throughout the year, it's an excellent source of potassium and folic acid, making it a healthy choice as well as a sustainable one.

In a large salad bowl, combine the strawberry sauce with the balsamic vinegar and the extra virgin olive oil. Season to taste with salt and pepper.
Melt a generous knob of butter in the same pan over medium-high heat. Fry the onion with the apple for 3 - 4 minutes (see Tip).

Tip: keep an eye on the pan and add extra butter if necessary to prevent the apple from sticking to the pan.

Shortly before serving, add the lettuce and cucumber to the salad bowl and toss well to combine with the dressing.
Serve the salad on plates and top with the beetroot, apple and onion.
Crumble over the goat's cheese and garnish with the walnuts. Serve the bread alongside.