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Warm Salad of roast Beetroot, hard Goat’s cheese, Chorizo and Honey candied Walnuts

Fri, 18 October 2024

Warm Salad of roast Beetroot, hard Goat’s cheese, Chorizo and Honey candied Walnuts

Ingredients:


(Serves 4)


1 large Beetroot
100g hard Goat’s cheese
A handful of Walnuts
A selection of baby leaves
Apple Cider Vinegar
Extra virgin olive oil
1 tablespoon Sugar
1 tablespoon Honey
Salt
Optional: Some edible flowers to decorate

Method:


Preheat the oven to 200?C, 180? C, gas mark 5.


Wrap the beetroot in tinfoil and place in the over for 45 mins-1hour or until a knife
goes through easily. When it is ready, use a small, sharp knife to peel and dice the
beetroot. I recommend wearing gloves as it can stain your nails!


Candy the walnuts by placing them on a small, lined baking tray and sprinkling
water, the sugar and the honey over. Place in the oven, keeping a close eye on them
and turning regularly.


Fry the chorizo over a medium -high heat until slightly crisp and drain on kitchen
paper.


Tear the goats cheese into smallish chunks and make the dressing by mixing the oil
and vinegar well with a pinch of salt.Taste and season.


Place all the remaining ingredients in a largish bowl apart from the edible flowers.
Toss the salad with the dressing and serve with the edible flowers

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