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Nutrition

BEETROOT, PEAR AND GOATS CHEESE SALAD

A burst of flavours with just the right amount of crunch too. A favourite for all seasons and perfect light nutritious lunch.

By Nicole Gooding
Nutritional Therapist









Macadamia Nut Oil Salad Dressing

Serves 4                       Preparation Time: 5 minutes

 

Ingredients:

5Tbl of Fushi macadamia nut oil

2Tbl of apple cider vinegar

3tsp of runny honey

2tsp of Dijon mustard

½ small clove of garlic (grated or minced)

2tsp of fresh parsley (finely chopped)

Sea salt and cracked pepper to taste

1tsp of freshly squeezed lemon juice

 

Method:

  1. Place all the ingredients into a bowl and mix together
  2. Drizzle over the salad of your choice - Tastes particularly delicious with beetroot, pear and goats cheese salad. See recipe below:

Beetroot, Pear and Goats Cheese Salad

Serves 4                       Preparation Time: 20 minutes

 

Ingredients:

3 beetroots (washed, peeled and cut into matchsticks)

2 ripe pears (washed and cored and cut into matchsticks)

2 handfuls of macadamia nuts (roughly chopped)

125g of goat’s cheese

Juice of half a lemon (drizzle over the cut pear)

Bunch of fresh mint

 

Method:

  • Cut and prepare the beetroot and pear. Keep the pear separate and drizzle of the lemon juice to prevent it from going brown.
  •  
  • You can cut the beetroot and pear however you like (matchsticks is suggested and always looks nice) but on this occasion I have used my spiraliser.
  •  
  • Mix the beetroot and pear together gently and present on a large plate or salad platter.
  •  
  • Crumble the chopped macadamia nuts over the top followed by the goat’s cheese.
  •  
  • Drizzle the salad dressing over the top (use sparingly – it’s quite flavoursome) and garnish with the fresh mint.
 
 
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