Beetroot, Walnut & Marinated Buffalo Cheese Salad
500g small beetroot, scrubbed
100g baby rocket
½ jar Clevedon Buffalo Co. Marinated Buffalo Cheese
½ cup walnut pieces, toasted
¼ cup torn fresh mint leaves
¼ cup extra virgin olive oil
2 tablespoons whitewine vinegar
1 teaspoon Dijon mustard
1 clove garlic, crushed
Salt and freshly ground black pepper
Cook beetroots in boiling, salted water for 20-30 minutes or until tender. Drain well and leave to cool, then rub to remove the skins, which will simply slip off. Cut beetroots in half or quarters, depending on size.Place beetroot and rocket in a salad bowl. Pull apart 4-5 cubes ofmarinated buffalo cheese and place on top of the salad. Scatter over the walnuts and mint.
To make a dressing, place remaining ingredients ina lidded jar; adjust seasoning to taste and shake well to combine. Drizzle dressing over salad and serve.