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Goats Cheese, Chicory and Beetroot Salad


  • 300g Red cabbage, thinly shredded
  • 400g Cooked beetroot
  • 1 Red onion, finely sliced
  • 500g Chicory, quartered
  • 300g Chevin goats’ cheese
  • 100g Walnuts, toasted
  • Maple walnut dressing
  • 1/3 cup Walnut oil
  • 1/3 cup White wine vinegar
  • 1/3 cup Maple syrup
  1. Place the cabbage, beetroot, and onion into 6 bowls.

  2. Divide the goats’ cheese and chicory between them and scatter over the walnuts.

  3. Mix together the walnut oil, vinegar and maple syrup with salt and pepper and drizzle over the salad.

  4. Serve with hot crusty bread.