A Summer Salad To Kick Off The New Year

So… the festive season is well and truly behind us. People are back at work, and everyone is oh-so-motivated to stick to their new Year’s Resolutions… Apart from reading more, restarting my Bachelor’s degree, and the obvious getting in ridiculous shape for the wedding, I don’t really have any other resolutions. We’re just back normal healthy eating (or trying to, at least), and with that in mind, I have a gorgeous Summer Salad for you. I got the recipe from my fiance’s cousin, who is a bit of a foodie too. This salad is such a breeze, and is quite the crowd-pleaser. And look at those colours!

Roasted Beetroot with Goat’s Cheese Salad

1. Roast Beetroot, and let cool slightly before peeling. (To roast beets, you wrap your beets in parcels of tinfoil – about three or four per parcel – place on a baking sheet, and roast at 200°C for 45mins)
2. Blanche fresh green Asparagus and Green Beans (with the ends trimmed off), in boiling salted water for about 15 seconds, and dunk in a bowl filled with ice water immediately. I then let them cool on a plate lined with paper towel.
3. Chop your cooled beets into bite-sized chunks.
4. Layer the asparagus and beans on a platter, and top with the beets. The point here is to do it neatly, so the beet juice doesn’t stain everything on the plate. It has to look pretty, you know?!
5. Sprinkle some chopped cashews and walnuts all over.
6. Break off little chunks of goat’s cheese and distribute evenly. I used a Honey Goat’s Cheese from Fairview, but you can use whatever you like. I’m sure it will work.

Now you’re done. You can serve this with a vinaigrette too, which is what I did. Here’s how to make it:

In a glass jar with a lid, add the following:

1. 2 Tbsp Olive Oil
2. 1 Tbsp Balsamic Vinegar
3. 1 tsp mustard (Wholegrain or Dijon)
4. 1 tsp honey
5. Salt & Pepper
6. A tiny squeeze of lemon juice – to taste

Screw the lid on, and shake like crazy. When the dressing is emulsified, you can pour it over the salad, or serve on the side. (Although I prefer to serve it already on the salad)

And voila! Simple, easy and very tasty. The platter was empty after I took it to my mom’s place on Sunday for lunch. Now that’s a successful salad. Below is the salad with the dressing added. Doesn’t that look like health, summer and good intentions? I think so.