Beetroot, goat’s cheese and walnuts

Difficulty: low
Preparation: 10 minutes

Servings: 4 people

This colourful dish is easy to prepare, but highly original and appetising.

Perfect as a starter or appetiser, there is no cooking involved and it will also appeal to vegetarians!


• 6 medium-size roasted beetroot • 200 g of mature goat’s cheese which can be crumbled (alternatively, use feta) • 2 spoons of orange juice • grated zest of half an orange • 1 teaspoon of lemon juice • 1 spoon of balsamic vinegar • 6 spoons of extra virgin olive oil • 1/2 teaspoon of Dijon mustard • 1 handful of roasted walnuts drizzled with walnut oil • chopped marjoram • salt and pepper to season.


Combine the orange juice, lemon juice, oil, vinegar, orange zest, mustard, pinch of salt and ground pepper in an empty jar, making sure it is tightly closed and shake to blend.

Dress the beetroot with the vinaigrette. Arrange on big plate, add the walnuts and goat’s cheese.

Garnish with the marjoram. Do not mix again (otherwise it will turn purple) and serve.

Taken from Mangiare bene