I love cheese. All kinds. Goat’s cheese in at the top of my list, together with Gorgonzola, Parmigiano Reggiano and Taleggio. I like it so much that I even learnt how to make it by myself, at home (click here to find out how to make your own Chėvre)! I love how flavourful and tangy it is. I like to eat it plain, simply spread on some good crusty bread, but I also like to cook with it. Today I am going to share with you the recipe for a simple salad with a sophisticated touch. The salad itself is very easy to make, and what I like most is the way that the Goat’s cheese mixes up with the fabulous mint balsamic dressing when you eat it… it adds an extra layer of texture: creaminess! And don’t forget the crunchy hazelnuts… just delicious! Enjoy!
Beet and Goat’s Cheese Salad with Mint Balsamic Vinaigrette
Beet and Goat’s Cheese Salad with Mint Balsamic Vinaigrette - a delicious light lunch or side dish idea!
Ingredients
Mint Balsamic Vinaigrette
- 2 tbsp balsamic vinegar
- 2 tbsp maple syrup
- 2 tbsp extra virgin olive oil
- 1 pinch salt
- 6 big mint leaves
Salad
- 350 gms – 12 oz. beets roasted and sliced
- 150 gms – 5.5 oz. Goat’s Cheese
- 2 to matoes diced
- 15 hazelnuts toasted and roughly chopped
Instructions
Mint Balsamic Vinaigrette
Assembling
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Put the sliced beet in the centre of the serving plate. Arrange the diced tomatoes around it. Crumble the Goat’s Cheese on the top and decorate with the toasted hazelnuts.
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Drizzle the Mint Balsamic Vinaigrette on the top of the salad and serve immediately.
Look beautiful!