Tangy, sweet, and soft, goat’s cheese makes a welcome appearance in this dish as crumbles of creaminess scattered over dijon mustard beef strips, toasted walnuts, ribbons of cucumber and a mouthwatering medley of golden butternut half-moons & silky onion wedges. Garnished with crispy sage.
Goat’s Cheese & Walnut Beef Salad
Goat’s Cheese & Walnut Beef Salad
with roasted butternut & onion wedges
Hands on Time: 25 - 40 minutes
Overall Time: 40 - 55 minutes
Ingredients:
- Apple Cider Vinegar
- Beef
- Butternut
- Chevin Goats Cheese
- Cucumber
- Dijon Mustard
- Free-Range Beef Strips
- Fresh Sage
- Green Leaves
- Onion
- Onions
- Walnuts
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Butter
- Paper Towel
Butternut
Preheat the oven to 200°C. Spread the Butternut half-moons and the onion wedges on a roasting tray. Coat in oil and seasoning. Roast in the hot oven until cooked through and starting to crisp, 30-35 minutes.
TOASTY NUTS
Place the chopped Walnuts in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
DRESSING
In a small bowl, combine the vinegar, the mustard, a drizzle of olive oil and seasoning. Set aside.
BUTTER & SAGE Beef
When the roast has 3-5 minutes left, place a pan over high heat with a drizzle of oil. Pat the Beef strips dry with paper towel. When hot, sear the beef until browned, 30-60 seconds (shifting occasionally). In the final 30 seconds, baste with a knob of butter and the rinsed sage. Remove from the pan, reserving any pan juices and the crispy sage leaves. Season.
BRILLIANT DINNER
Make a bed of the shredded leaves. Top with the Cucumber ribbons, the roasted veg and the beef strips along with the remaining pan juices. Drizzle over the mustard dressing, and scatter over the toasted nuts and the crumbled goat’s cheese. Garnish with the crispy sage. Enjoy, Chef!
Butternut
Preheat the oven to 200°C. Spread the Butternut half-moons and the onion wedges on a roasting tray. Coat in oil and seasoning. Roast in the hot oven until cooked through and starting to crisp, 30-35 minutes.
TOASTY NUTS
Place the chopped Walnuts in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
DRESSING
In a small bowl, combine the vinegar, the mustard, a drizzle of olive oil and seasoning. Set aside.
BUTTER & SAGE Beef
When the roast has 3-5 minutes left, place a pan over high heat with a drizzle of oil. Pat the Beef strips dry with paper towel. When hot, sear the beef until browned, 30-60 seconds (shifting occasionally). In the final 30 seconds, baste with a knob of butter and the rinsed sage. Remove from the pan, reserving any pan juices and the crispy sage leaves. Season.
BRILLIANT DINNER
Make a bed of the shredded leaves. Top with the Cucumber ribbons, the roasted veg and the beef strips along with the remaining pan juices. Drizzle over the mustard dressing, and scatter over the toasted nuts and the crumbled goat’s cheese. Garnish with the crispy sage. Enjoy, Chef!
Butternut
Preheat the oven to 200°C. Spread the Butternut half-moons and the onion wedges on a roasting tray. Coat in oil and seasoning. Roast in the hot oven until cooked through and starting to crisp, 35-40 minutes.
TOASTY NUTS
Place the chopped Walnuts in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
DRESSING
In a small bowl, combine the vinegar, the mustard, a drizzle of olive oil and seasoning. Set aside.
BUTTER & SAGE Beef
When the roast has 3-5 minutes left, place a pan over high heat with a drizzle of oil. Pat the Beef strips dry with paper towel. When hot, sear the beef until browned, 30-60 seconds (shifting occasionally). In the final 30 seconds, baste with a knob of butter and the rinsed sage. Remove from the pan, reserving any pan juices and the crispy sage leaves. Season.
BRILLIANT DINNER
Make a bed of the shredded leaves. Top with the Cucumber ribbons, the roasted veg and the beef strips along with the remaining pan juices. Drizzle over the mustard dressing, and scatter over the toasted nuts and the crumbled goat’s cheese. Garnish with the crispy sage. Enjoy, Chef!
Butternut
Preheat the oven to 200°C. Spread the Butternut half-moons and the onion wedges on a roasting tray. Coat in oil and seasoning. Roast in the hot oven until cooked through and starting to crisp, 35-40 minutes.
TOASTY NUTS
Place the chopped Walnuts in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
DRESSING
In a small bowl, combine the vinegar, the mustard, a drizzle of olive oil and seasoning. Set aside.
BUTTER & SAGE Beef
When the roast has 3-5 minutes left, place a pan over high heat with a drizzle of oil. Pat the Beef strips dry with paper towel. When hot, sear the beef until browned, 30-60 seconds (shifting occasionally). In the final 30 seconds, baste with a knob of butter and the rinsed sage. Remove from the pan, reserving any pan juices and the crispy sage leaves. Season.
BRILLIANT DINNER
Make a bed of the shredded leaves. Top with the Cucumber ribbons, the roasted veg and the beef strips along with the remaining pan juices. Drizzle over the mustard dressing, and scatter over the toasted nuts and the crumbled goat’s cheese. Garnish with the crispy sage. Enjoy, Chef!
Frequently Asked Questions
What is the preparation time for Goat’s Cheese & Walnut Beef Salad?
The preparation time for Goat’s Cheese & Walnut Beef Salad with roasted butternut & onion wedges is between 25 and 40 minutes.
What is the total time required to make Goat’s Cheese & Walnut Beef Salad with roasted butternut & onion wedges?
The total time required to make Goat’s Cheese & Walnut Beef Salad with roasted butternut & onion wedges is between 40 and 55 minutes.
How many servings does Goat’s Cheese & Walnut Beef Salad provide?
4 servings
What are the main ingredients in Goat’s Cheese & Walnut Beef Salad?
Apple Cider Vinegar, Beef, Butternut, Chevin Goats Cheese, Cucumber, Dijon Mustard, Free-Range Beef Strips, Fresh Sage, Green Leaves, Onion, Onions, Walnuts
What is the nutritional information of Goat’s Cheese & Walnut Beef Salad?
Calories: 581, Carbs: 49 grams, Fat: grams, Protein: 48.8 grams, Sugar: 15.1 grams, Salt: 299 grams
How do I prepare Goat’s Cheese & Walnut Beef Salad?
BRILLIANT DINNER: Make a bed of the shredded leaves. Top with the cucumber ribbons, the roasted veg and the beef strips along with the remaining pan juices. Drizzle over the mustard dressing, and scatter over the toasted nuts and the crumbled goat’s cheese. Garnish with the crispy sage. Enjoy, Chef! BUTTER & SAGE BEEF: When the roast has 3-5 minutes left, place a pan over high heat with a drizzle of oil. Pat the beef strips dry with paper towel. When hot, sear the beef until browned, 30-60 seconds (shifting occasionally). In the final 30 seconds, baste with a knob of butter and the rinsed sage. Remove from the pan, reserving any pan juices and the crispy sage leaves. Season. DRESSING: In a small bowl, combine the vinegar, the mustard, a drizzle of olive oil and seasoning. Set aside. TOASTY NUTS: Place the chopped walnuts in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside. BUTTERNUT: Preheat the oven to 200°C. Spread the butternut half-moons and the onion wedges on a roasting tray. Coat in oil and seasoning. Roast in the hot oven until cooked through and starting to crisp, 30-35 minutes.
What should be prepared from my kitchen to make Goat’s Cheese & Walnut Beef Salad?
Apple Cider Vinegar, Beef, Butternut, Chevin Goats Cheese, Cucumber, Dijon Mustard, Free-Range Beef Strips, Fresh Sage, Green Leaves, Onion, Onions, Walnuts
How many calories does Goat’s Cheese & Walnut Beef Salad have?
581 calories
How much fat content does Goat’s Cheese & Walnut Beef Salad have?
grams
Woolies Products in this dish
