Beetroot, walnut, black pudding and goats cheese salad

 Fresh beetroot from the allotment provided inspiration for todays salad.


 This is definately a GU favourite salad of ours - ideal as a starter or light lunch. If it's a lunch (or supper) add some lovely fresh bread. I like walnut bread but whatever takes your fancy! As usual this is in large part whatever is available so it's rarely the same when I put it together.


Quantities are down to how hungry you are...
Salad leaves - rocket or lollo rosso maybe
beetroot, boiled and sliced thinly
Goats cheese
Black pudding
Red onion thinly sliced
Walnuts
Balsamic vinegar or lemon juice
Black pepper


Prepare the ingredients by chopping into bite-sized chunks or thin slices. Lay the leaves, onion, beetroot and cheese on a plate. Fry the black pudding until turning crispy on the edges. Add the walnuts to the pan a minute before serving to lightly toast. Add to the salad leaves, toss. Drizzle with the vinegar or lemon juice and add the pepper. Serve.


Alternative ideas could be;
Adding chopped apple or pear (fry this with the black pudding)
Swap the walnuts for hazlenuts
Try stilton (particularly white stilton) or feta