Warm Goat's Cheese Salad with Beetroot & Raspberry Dressing

We're all for making everything from scratch but when we came across Charlie Ivy's range of products we just had to get them in to the shop.  They make wonderful and super simple dressings, bread dippers and mayonnaise and the Beetroot and Raspberry dressing we've used here is a firm favourite with our customers.  

Ashlynn Goat's Cheese is coated in ash and has a vein of charcoal running through the middle - it looks fantastic on a cheese board and even better toasted on some Welbeck Bakehouse sourdough bread; the perfect accompaniment to this summery salad.

We have a range of fresh bread from the Welbeck Bakehouse delivered every day.


  • 1 x Ashlynn goat’s cheese

  • 1 pack of cooked beetroot, diced

  • 1 large handful of walnuts halves

  • A mixture of salad items of your choice, for example: cucumber, cherry tomatoes, lettuce, radish, grated carrot

  • Large slices of sourdough bread

  • Beetroot and raspberry dressing

  • Extra virgin olive oil


Prepare the salad items to your liking and mix together with a little of the dressing

Lightly toast the walnuts in a dry frying pan (this really brings out the flavour of the nuts)

Drizzle the bread with some olive oil and lightly toast on both sides and then top with thick slices of the goats cheese, place under the grill until the cheese is hot and starting to colour on top

Serve the salad on large plates, sit the toasts on top of the salad and sprinkle with the nuts and some dressing.

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