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Beetroot Salad with Goat Cheese & Orange

Serves 4-6


2 large oranges
Pinch ground cinnamon
120 gr soft goat cheese
100 gr baby leaf lettuce (or any type of lettuce)
1 uncooked medium sized beetroot (or 2 small beetroots)
For the candied walnuts

100 gr walnut halves (or walnut pieces)
2 tablespoons icing sugar
Generous pinch ground cinnamon
Pinch cayenne pepper
Olive oil, to drizzle
For the dressing

3 tablespoons fresh orange juice (reserved when segmenting the oranges, more info in the notes section)
1 tablespoon olive oil
2 tablespoons honey
2 teaspoons lemon juice
1 ½ teaspoon orange blossom water
Pinch ground cinnamon
Pinch ground black pepper


• Preheat oven to 180 C (350 F).

• Segment the oranges, retaining any juice that is released. Gently place the orange segments in a plate, sprinkle with cinnamon and leave in the fridge. Keep the juice you retained from the oranges, you will need it for the dressing.

• Place the walnuts into a bowl, pour boiling water over them, leave for a minute and drain them. Directly place the walnuts in a plastic container and add in the icing sugar, cinnamon and cayenne pepper over them. The icing sugar will start melting because the walnuts are warm. Close the container and shake it to coat all the walnuts with the icing sugar and spices mixture. Line a baking tray with parchment paper. Place the walnuts on the paper and drizzle with olive oil. Bake in the oven for 8 minutes or until golden brown.

• Peel the beetroot and slice it as thin as possible. Use a mandolin if you have one. Cut the beetroot slices in 1 inch (2,5cm) length pieces.

• In a small bowl, mix all the dressing ingredients together until smooth.

• Cut the goat cheese into small cubes (0.5 inch – 1,5 cm large) and place in the fridge.

• When ready to serve, toss the lettuce in the dressing and pile onto each plate. On each plate, arrange the beetroot, orange segments, goat cheese cubes and walnuts.

• Serve as a starter or a main with a side of quinoa.


• Tip to retain the juice of the oranges: segment the oranges over a bowl and also squeeze the remaining core over the same bowl to extract all the juice.

• To prepare the candied walnuts, you can also place them in a bowl instead of a container and toss until the walnuts are coated but you will get a better result using a container. Using a container allows the walnuts to be evenly coated with the icing sugar and spices mixture.

• Use pecans if you don't like walnuts. Follow the same method to make candied pecans.

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