What if I told you that one of the most delicious salads you’ll make this summer has just a handful of ingredients and is healthy, but oh-so luxurious?

With a dollop of gorgeous Irish goat’s cheese and easy-to-make (and even easier-to-eat) candied walnuts, beautifully pigmented beetroots, and fresh asparagus–this salad is a symphony for the senses. Meet what might just be the new star of your springtime table.

Let me know how you get on making this and if you try any variations with other veg, for example, this would go beautifully with some fresh peas or even roasted sweet potatoes.

Goats Cheese Salad with Roast Baby Beets, Asparagus & a Candied Walnut Crumb

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aisling larkin salad recipe
aisling larkin summer salad
goats cheese salad
Prep Time: 10 minutes
Cook Time: 10 minutes
Servings: 4 people


  • 500 g Ardsallagh Fresh Irish Goats Cheese
  • 500 g beetroot
  • 1 bunch of asparagus
  • 2 heads of lettuce (combine a a soft lettuce like frisée and butter head with a leafy one like rocket 50g pea shoots)
  • 100 g walnuts
  • 30 g butter
  • 50 g sugar
  • 5 tbsp olive oil
  • 2 tbsp balsamic vinegar
  • 2 tsp honey
  • 1 1/2 tsp dijon mustard


  • Preheat the oven to 180oC fan. Pop the baby beets on an oven tray, drizzle with a little olive oil, season and roast for 12 minutes.
  • Melt the sugar and butter together in your Judge Natural ceramic non stick pan. Allow to bubble for three minutes on a medium heat until it turns a dark golden colour. Pour out the candied walnuts on to parchment paper and sprinkle with sea salt. Allow to cool and blitz until it forms a fine crumb.
  • Prepare the dressing by combining all the ingredients in a jam jar & shaking well. Season to taste.
  • Trim the ends off the asparagus, plunge into boiling water & cook for three minutes. Drain and immediately plunge into a bowl of iced water. Allow to sit fir a few minutes and pay dry.
  • To assemble dress the salad leaves place ( washed & dried salad leaves). Place these on the base of the serving plate. Spoon on the baby beets, arrange the asparagus & top with the candid walnut crumb and some edible flowers.
  • Set your elegant & simple place setting & savour every bite.