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Spring Clean Salad, with beetroot, walnuts and goat's cheese!

A quick and easy lunchtime salad for a fresh and tasty, nutritious brain boost! This salad is a nutritional powerhouse with beetroot and walnuts supporting cognitive function at perimenopause and beyond.
Prep Time 30 mins
Course Brunch, Main Course, Salad, Side Dish
Servings 2

Equipment

  • Mixing bowl
  • Sharp knife
  • Whisk
  • Shallow serving dish

Ingredients
  

  • 1 pack cooked beetroot ready to eat, in natural juices, roughly chopped
  • 1 400 g tin chickpeas ready to eat, rinsed and drained
  • 1 handful chopped walnuts
  • 1/2 150 g goat's cheese log thickly sliced
  • 1/2 red onion thinly sliced
  • 2 - 3 tbsp olive oil extra virgin
  • 1/2 lemon, for the juice freshly squeezed
  • 2 tbsp parsley flat leaf, finely chopped
  • sea-salt to taste
  • black pepper freshly ground
  • 1 handful rocket or similar to serve

Instructions
 

  • Begin by making the lemon dressing, by combining the olive oil, lemon juice, sea salt and pepper. Whisk thoroughly together.
  • Put the chickpeas into a small bowl and add the dressing. Thoroughly and gently, mix in the dressing to ensure all the chickpeas are well covered. Leave to one side.
  • Put the chopped beetroot, finely sliced red onion and finely chopped parsley into the serving dish.
  • Add the chickpeas and dressing to the salad dish. Give everything a good stir.
  • Place the thickly sliced goat's cheese on top of the salad.
  • Sprinkle over the chopped walnuts.
  • Serve with the rocket tossed over the salad, a drizzle of extra virgin olive oil and a final sprinkling of sea-salt and black pepper, to taste.
  • Enjoy on its own or as an accompaniment to a fish dish. It goes particularly well with smoked salmon or smoked haddock and some crusty bread to mop up the juices.
Keyword beetroot, chickpeas, goat's cheese, walnuts