Beetroot, Walnut and Warm Goat’s Cheese Salad - by Jeff Stafford
This salad uses pomegranate molasses which is a thick sticky liquid that is used in Middle Eastern cooking. It helps lift the flavor of many dishes and is a well kept secret of many professional kitchens.
Ingredients
- 2 tablespoons pomegranate molasses or balsamic vinegar
- 1 tablespoon walnut oil
- freshly squeezed juice of 1 orange
- 1 garlic clove, crushed
- 200g cooked fresh beetroot (not pickled) quartered
- 4 thick slices ciabatta bread
- 100g firm goats cheese, crumbled
- 100g mixed salad leaves
- 50g walnut halves
Cooking instructions
To make the dressing, mix together the pomegranate molasses or balsamic vinegar, walnut oil, orange juice and garlic in a bowl, pour over the beetroot. Cover and leave to marinate in a cool place for about 20 minutes.
While you are waiting, preheat the grill to a medium heat. Lightly toast one side of the ciabatta bread under the grill. Turn the bread over and arrange the goats cheese on the other side. Grill for a further 3-4 minutes or until the top begins to turn golden.
Divide the salad leaves and walnuts between 2 plates, top with the marinated beetroot and goats cheese toasts and pour over the remaining dressing.
