GOAT NUTS RECIPES

Name: Roasted beetroot & goat's cheese salad
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 2
Ingredients: 250g cooked beetroot , cut into wedges; 4 tbsp olive oil; 3 tbsp balsamic vinegar; 200g green beans , trimmed; 145g bag mixed leaves; ½ cucumber , peeled into ribbons; 100g goat's cheese round, halved horizontally; 50g walnuts , roughly chopped

ROASTED BEETROOT & GOAT'S CHEESE SALAD RECIPE - BBC GOO…

Roasted beetroot & goat's cheese salad recipe - BBC Goo… image

Tangy balsamic vinegar, sweet beetroot and creamy goat's cheese combine beautifully in this easy vegetarian salad that's sure to impress, containing four of your five-a-day

Provided by Chelsie Collins

Categories Lunch, Main course, Supper

Total Time 35 minutes

Prep Time 15 minutes

Cook Time 20 minutes

Yield 2

Number Of Ingredients 8

Ingredients

250g cooked beetroot , cut into wedges
4 tbsp olive oil
3 tbsp balsamic vinegar
200g green beans , trimmed
145g bag mixed leaves
½ cucumber , peeled into ribbons
100g goat's cheese round, halved horizontally
50g walnuts , roughly chopped

Steps:

Heat oven to 200C/180C fan/gas 6 and put the beetroot in a roasting tin with 1 tbsp oil, 1 tbsp vinegar and plenty of seasoning. Roast for 8-10 mins until sticky. Meanwhile, bring a pan of salted water to the boil, add the green beans, cook for 1 min, then drain. Toss in with the beetroot and roast for a further 5 mins.
Meanwhile, make the dressing by combining the remaining oil and vinegar in a small bowl, and season well. Put the mixed leaves and cucumber in a bowl and toss together with a little dressing.
Dip both cheese halves in the chopped walnuts so the tops are covered, then pop in the roasting tin with the beetroot and green beans for a few mins, to soften and toast the nuts.
Pile the salad onto plates and serve with the remaining dressing drizzled over the top.

Nutrition Facts : Calories 672 calories, FatContent 53 grams fat, SaturatedFatContent 14 grams saturated fat, CarbohydrateContent 22 grams carbohydrates, SugarContent 20 grams sugar, FiberContent 10 grams fiber, ProteinContent 21 grams protein, SodiumContent 1.1 milligram of sodium

SPICED NUTS RECIPE | EMERIL LAGASSE | FOOD NETWORK

Spiced Nuts Recipe | Emeril Lagasse | Food Network image

Provided by Emeril Lagasse

Categories appetizer

Total Time 25 minutes

Prep Time 5 minutes

Cook Time 10 minutes

Yield 4 cups

Number Of Ingredients 8

Ingredients

1/2 teaspoon ground cumin
1/2 teaspoon cayenne pepper
1/2 teaspoon ground cinnamon
4 cups unsalted mixed nuts, such as walnuts, pecans, hazelnuts, and almonds
4 tablespoons unsalted butter
6 tablespoons brown sugar
1 teaspoon salt
Mix spices and reserve.

Steps:

Heat the nuts in a dry skillet and cook, stirring frequently, until they begin to toast, about 4 minutes. Add the butter and cook, stirring, until the nuts begin to darken, about 1 minute. Add the spices, the sugar, 1 tablespoon water, and the salt and cook, stirring, until the sauce thickens and the nuts are glazed, about 5 minutes.
Remove the nuts from the heat and transfer to a baking sheet lined with aluminum foil, separating them with a fork. Let the nuts stand until cooled and the sugar has hardened, about 10 minutes. Store in an airtight container.

Nutrition Facts : Calories 224, FatContent 20 grams, SaturatedFatContent 3 grams, CholesterolContent 8 milligrams, SodiumContent 147 milligrams, CarbohydrateContent 9 grams, FiberContent 3 grams, ProteinContent 6 grams, SugarContent 4 grams

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