Beetroot Goats Cheese and Toasted Brioche Salad

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

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