Roast beetroot, walnut and grilled goat’s cheese crostini frisée salad
Cook 45 min
Serves 4
- 800g beetroot – try candy and striped varieties, as well as red
- 3 tbsp olive oil
- 2 tbsp balsamic vinegar
- Salt and black pepper
- 2 rosemary sprigs, leaves picked
- 75g walnuts
- 150g log goat’s cheese, cut into 8 slices
- 8 small, thin slices of baguette
- 1 whole head frisée lettuce, or a mix of crunchy and soft salad leaves
For the mustard dressing
- 2 tsp wholegrain mustard
- 1 tsp honey
- 1 ½ tbsp apple cider vinegar
- 3 tbsp extra-virgin olive oil
Method
Heat the oven to 200°C (180°C fan)/390F/gas 6 and line one or two large baking trays with greaseproof paper. While it’s coming up to heat, toast the nuts in the oven for five to 10 minutes, until golden, then tip out onto a board, roughly chop and set aside.
Scrub the beetroots clean, then cut into quarters or eighths, depending on their size.Toss the beets in the oil and vinegar, and season generously. Arrange on the trays and scatter over the rosemary leaves. Roast for 35-45 minutes, tossing the vegetables a couple of times during cooking.
Mix all the dressing ingredients in OXO Dressing Shaker and season. Separate the lettuce leaves, wash in OXO Salad Spinner and serve – you can use the glass bowl from the Salad Spinner for this.
Heat the grill to medium-high and line a baking tray with greaseproof paper. Lightly toast the baguette slices on both sides under the grill, then spread the goat’s cheese on one side of each one, covering as much of the surface as possible. Grill again for a few minutes, until the cheese is just beginning to colour – you’ll need to keep an eye on them, because they catch easily.
Toss the leaves, beetroot and walnuts in the dressing, season to taste. Serve at once with the crostini alongside.
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