Cardamine, Goat Cheese, and Beet Root Salad
15g (1 big handful) winter cress rosettes or leaves
15g creamy young goat cheese
1 medium/50g roasted beets , sliced or shredded (or roasted red peppers)
10g chopped toasted walnuts
10g sunflower oil
10g lemon juice
¼ tsp mustard
½ tsp honey
¼ tsp salt
¼ tsp pepper
Clean winter cress rosettes and leaves by breaking up larger plants, removing roots, and thoroughly washing in several changes of water. Dry off, place on serving dish. Add beetroot, top with crumbled goat cheese and toasted nuts. Stir together dressing ingredients and drizzle over salad.
I love the flavour and colour combination of earthy beetroot, tangy goat cheese, and peppery cardamine, but roasted red peppers are an almost equally delicious alternative for beetroot haters. In fact, a thinly sliced sourdough, spread with creamy goat cheese, topped with a slice of pickled or fresh charred and peeled red pepper, an optional slice of raw smoked or cured ham like prosciutto, Schwarzwalder Schinken, or serrano, and a handful of Cardamine is probably my favourite sandwich.
270kc, 26g fat, 12g carbs, 5g protein, 25% vit C, 22%vit A