5 Ingredients – Quick & Easy Food
By Jamie Oliver
27 mins
Not Too Tricky
serves 4
Recipe From
Ingredients
600g raw mixed-colour baby beets, ideally with leaves
4 clementines
½ a bunch of fresh tarragon (15g)
100g crumbly goat’s cheese
40g shelled unsalted walnut halves
Top Tip
EASY SWAPS
Support our British cheeses – swap Baron Bigod into this recipe in place of the crumbly goat’s cheese. This moreish English Brie-style cheese not only bakes just like a Camembert, it’s also amazing dolloped over pastas, salads and burgers.
Method
This is a super-simple salad embracing in-season citrus, earthy beets, creamy goat’s cheese and crunchy walnuts. Bright, colourful, and a real treat for your taste buds.
- Reserving any nice smaller beet leaves, halve any larger beets and cook, covered, in a pan of boiling salted water for 15 to 20 minutes, or until tender.
- Meanwhile, squeeze the juice of 1 clementine into a large bowl with 1 tablespoon of extra virgin olive oil and a good splash of red wine vinegar.
- Peel the remaining 3 clementines, slice into fine rounds and arrange on your plates.
- Drain the beets and briefly refresh in cold water until cool enough to quickly rub off the skins. Halve or slice a few, then toss them all in the dressing.
- Taste, season to perfection with sea salt and black pepper, then pick in the tarragon and toss with the reserved beet leaves.
- Divide between your plates, crumble over the goat’s cheese and walnuts, and drizzle lightly with extra virgin olive oil.
Tags
