A lovely fresh and tart summer salad that's great for using up lonesome ingredients you have lying in the fridge, whether it be the end of a chunk of goats cheese or some crunchy gem lettuce desperate for some attention. I pickle by own beetroot (it's easy and pretty fun) but you can easily buy pots pickled in balsamic vinegar that are delicious and fuss-free.
150g salad leaves (can be lettuce, spinach, watercress or a mix)
100 g beetroot (ready cooked), chopped into chunks
30g goats cheese crumbled
2 tbsp olive oil
2 tbsp balsamic vinegar
1/2 lemon (juice only)
1 tsp dijon mustard
1 pinch sea salt and black pepper
30 g walnuts broken into pieces
Take care when chopping the beetroot as it will stain terribly. Make the salad dressing by combining the oil, balsamic, lemon juice, mustard and salt and pepper. Place the salad leaves in a large bowl and add the dressing. Mix well so that all the leaves are coated.
Top with the beetroot, goats cheese and walnuts.