Hazelnut, Beetroot and Goat's Cheese Side Salad
with an Orange-Balsamic Dressing and Rocket | Perfect for sharing
With beetroot, hazelnuts, goat's cheese and an orange-balsamic dressing, this extra special salad is sure to impress guests.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
25 grams
Hazelnuts
(Contains Nuts May contain Nuts)
½ unit(s)
Orange
12 milliliter(s)
Balsamic Vinegar
(Contains Sulphites)
250 grams
Cooked Beetroot
20 grams
Wild Rocket
75 grams
Goat's Cheese
(Contains Milk)
Not included in your delivery
2 tbsp
Olive Oil for the Dressing
1 tbsp
Honey
Nutritional information
Utensils
Instructions
a) Roughly crush the hazelnuts in the unopened sachet using a rolling pin.
b) Zest half the orange, then slice it in half and juice one half into a small bowl. TIP: Keep the remaining orange for another recipe.
a) Add the orange zest and balsamic vinegar to the bowl of orange juice.
b) Pour in the olive oil for the dressing and the honey (see pantry for both amounts). Season with salt and pepper, then mix to combine.
c) Add the rocket and one third of the orange-balsamic dressing to a large bowl, then toss to coat.
a) Slice the beetroot into rounds, as thin as possible. Place in a medium bowl with half the remaining dressing, then toss to coat. TIP: Wear gloves when handling the beetroot to avoid staining your hands.
b) Lay the dressed beetroot onto your serving plate, creating one even layer. Place the dressed rocket into the centre of the plate.
c) Crumble over the goat's cheese and chopped hazelnuts. Finish with a drizzle of the remaining dressing.
Enjoy!
