A classic dish, but for good reason. These flavors in combination are glorious. I often choose this as a starter when out to dinner, and so it was an easy choice for me to add it to the Italian night. I did cheat that evening and bought the beetroot pre-cooked from a deli. They were delicious. Baby beetroot, not in any liquid, and very fresh. Where possible, I always encourage you to make your own…of anything. But given the quality of these little beets and time pressures for such a food marathon, I forgave myself this once.
- Large handful of rocket leaves (arugula)
- 12-15 walnuts
- 10-12 baby beetroot or 5 large ones, cooked
- Walnut oil
- Olive oil
- Salt & Pepper
- 100gm soft goats cheese
Lightly toast the walnuts in a pan until they are golden on all sides. Set aside to cool. Lay the rocket leaves on the plate you will use to serve the salad. Slice the baby beetroot in half (quarters for larger beets) and drop them over the rocket. Roughly chop the cooled walnuts and sprinkle over. Crumble the goats cheese into large pieces and gently add them to the top of the salad. Do not toss, or the goats cheese will become red from the beets and the rocket will become smeared with the soft white of the cheese and it just looks messy.
Just before serving drizzle the walnut and olive oils over the salad (about 2/3 walnut and 1/3 olive). Salt and Pepper to taste and you have yourself a very quick and easy and totally delectable salad to serve to guests.