BEETROOT AND GOATS CHEESE SALAD WITH AN ORANGE AND BALSAMIC DRESSING
Ingredients
- Juice from quarter of an orange
- 20 ml Extra virgin olive oil
- 1 tbsp Balsamic vinegar
- 1/4 tsp English mustard
- 80g Cooked Buckwheat (allow to cool before using)
- 50g Spinach leaves, roughly chopped
- 4 Spring onions, topped and tailed and finely chopped
- 30g Walnuts, roughly chopped
- 2 Large cooked beetroot, chopped into quarters
- 60g Soft goat’s cheese, crumbled into pieces
Instructions
Organization Tags
Tags easily organize your Recipe Library
Comments