Beetroot Goats Cheese and Toasted Brioche Salad

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Beetroot Goats Cheese and Toasted Brioche Salad

Beetroot Goats Cheese and Toasted Brioche Salad

The clue is somewhat in the name for this salad: Beetroot goats cheese and toasted brioche salad. Because its February, I cutesisied mine up cutting my beetroot into hearts.  This is optional depending upon how nauseated you are by un-necessary heart shapes.Beetroot Goats Cheese and Toasted Brioche Salad

Ingredients (Per Person)

  • Large handful of any salad leaves (I used romaine),
  • 2 med sized beetroots cooked and sliced
  • 60g of goats cheese or feta crumbled.
  • 1 slice of brioche
  • 1 teaspoon olive oil

Vinaigrette Ingredients  (for 4-6 people)

  • 6 table spoons of olive oil
  • 2 table spoon of white wine vinegar
  • Garlic – either 1/2 teaspoon of garlic paste, or 1/2 clove of crushed garlic
  • Salt and pepper – generous pinch of each
  • Mustard Powder – 1/2 teaspoon
  • 1 table spoon of water

Stick to the approximate 3/1 ratio of oil and vinegar, the rest of the ingredients can be adjusted to personal taste, but will still give a nice emulssion as a base.

Method

Brush a slice of brioche with olive oil, break into pieces and bake in the oven at 180 degrees C until crunchy.  Rip the lettuce and goats cheese into mouth sized pieces, cut the beetroot into cubes – or slices.  Use a cookie cutter to make into nice shapes if you are so inclined.  Place all of these in a bowl.

Throw all the vinaigrette ingredients into a jam jar, and shake vigorously. Drizzle over the salad, toss, throw the brioche pieces on the top and serve.Beetroot Goats Cheese and Toasted Brioche Salad

Serve as a delicious simple lunch. Or this makes a great accompaniment to pesto and tallegio chicken.
Beetroot Goats Cheese and Toasted Brioche Salad

DianaBeetroot Goats Cheese and Toasted Brioche Salad