Beetroot, Walnut and Goats’ Cheese Salad
Beetroot, Walnut and Goats’ Cheese Salad

Ingredients

Method

  • 2 pre-cooked beetroot
  • 50g crumbled goats’ cheese
  • 50g cooked and drained green beans
  • 1 tbsp chopped walnuts
  • A handful of fresh parsley
  • For the Dressing
  • 1 tsp Dijon mustard
  • 3 tsp olive oil
  • 1 tsp white wine vinegar
  • 1 tsp natural yoghurt
  • 50g goats’ cheese, crumbled
  • Get this dish started by mixing together the goats’ cheese, beetroot, and green beans in a large bowl. Place the parsley onto a serving plate, and spoon the beetroot mixture over the top.
  • Take a clean jam jar, and place all of the dressing ingredients into it. Close the lid, and shake really well, until everything is nicely combined. Drizzle all over your salad, and enjoy!
50 mins
6 serving
This recipe pairs perfectly with the Mucho Mas Sauvignon Blanc 2019 from Central Valley, Chile.

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