Goat Cheese and Beetroot Salad with Spicy Yoghurt Dressing
This was my favourite salad of this summer. I served it to friends, and I made it plenty of times just for myself. I think this year I have eaten more beetroot than in my entire life. I also finally understood the craze about goat cheese, hence so many recipes this year featuring both. Soft-ripened is my favourite kind of goat cheese. It is crumbly and moist with a soft and oozy layer on the outside.
I probably don't have to say this salad is again one of those which can be put together in less than 5 minutes. Even if you are making the dressing and roasting walnuts. And that's why it was my go to meal this summer, because it was easy, tasty and it looks beautiful. It is the end of September now, and Ireland again is warm and summery, so I have made one more serving, just in case I have to wait all the way till May next year for more hot weather.
Ingredients (2 portions):
- 1 goat cheese round per person (approx. 100g)
- 4 cups fresh spinach
- 1/3 cup walnuts
- 6 small/medium cooked/baked beets
- olive oil
- lemon juice
- 1 cup plain yoghurt
- 1 jalapeño
- juice of 1/2 lime
- salt and pepper to taste
Seed the jalapeño for less heat, and cut it in small pieces. Place in a bowl. Add lime juice and yoghurt, and mix it together. Season with salt and pepper to taste. You can also add a touch of chilli powder for extra dimension.
Roast walnuts. Wash and dry spinach, and place on the plates. Slice beetroot finely and arrange over the spinach. Sprinkle all with some lemon juice and olive oil.
Toss the walnuts over the veggies, place the goat cheese round on top, and finish off with spicy yoghurt dressing.