Great with a barbecue steak, roast beef or roast lamb. This is my quick version, and no purple hands!


  • 1 handful almonds

  • 1 teaspoon maple syrup

  • 4 handfuls rocket leaves

  • 450g beetroot wedges or baby beets (1 tin)

  • 1/2 red onion, finely sliced

  • 100g goat's cheese, crumbled

  • 1 handful mint, chopped

  • Dressing

  • 1/2 tablespoon ground cumin

  • 2 tablespoons white condiment (white balsamic vinegar)

  • 6 tablespoons olive oil

  • 1 tablespoon honey

  • Pinch of salt


  • 1.

    Toss the almonds with maple syrup, then lay on a baking tray lined with foil. Toast under the grill for 3-4 minutes, keeping an eye on them (or bake at 200C for 10-15 minutes). When toasted remove from foil and place on a plate to allow to cool (this stops them sticking to the foil).

  • 2.

    To make dressing, shake ingredients in a jar until combined. Taste and adjust to your liking. 

  • 3.

    Scatter rocket on a large platter and then arrange beetroot and onion on top. Pour over dressing and scatter with goat's cheese, nuts and mint.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 335kj
  • Fat Total 29g
  • Saturated Fat 6g
  • Protein 6g
  • Carbohydrate 13g
  • Sugar 10g
  • Sodium 247mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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