Quick & Easy

Beetroot, pecan and goat’s cheese salad

A perfect accompaniment to grilled meat or fish, this salad is full of lovely flavours and textures.
beetroot, pecan & goat's cheese salad



1.Wrap each beetroot in foil; cook on heated barbecue (or grill or grill pan) about 35 minutes or until tender. Cool slightly, then peel and cut in half.
2.Meanwhile, cook kumara, in batches, on heated oiled barbecue until tender.
3.Place oil and vinegar in screw-top jar; shake well, season to taste.
4.Place beetroot and kumara in large bowl with spinach and nuts; toss gently to combine. Top with cheese and parsley; drizzle with dressing.

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