Warm winter salad, with Orange, Beetroot and Goat's Cheese
Takes 20 minutes
This winter salad looks as good as it tastes. The vibrant green of the spinach makes a great contrast to the orange and beetroot. Grilled goat's cheese tops the lot, adding a creamy smoothness to this medley of flavour, texture and colour.
3 tbsps olive oil
1 tbsp finely chopped walnuts
250g plain cooked beetroot, cut to the size of orange segments
1 tablespoon balsamic vinegar
1 pack baby spinach
salt and pepper
3 oranges, cut into segments
200g goat's cheese, in thin slices, then halved
Place the walnut oil, 1 tbsp of olive oil, 3/4 of the walnuts, and the balsamic vinegar in a small pan and warm gently, stirring occasionally
Arrange the spinach, beetroot, orange segments and all but the outer slices of the cheese in 4 large, shallow, ovenproof soup bowls or deep plates. Drizzle with the oil/vinegar/walnuts mixture
Place the last few slices of cheese on top, sprinkle with the remaining walnuts. Turn the grill up high. Place the plates under the grill and grill them for 2 minutes, or until the cheese is just beginning to melt. Careful of fingers when taking them out!