Recipe

Salad of roasted beetroot with goat's cheese and walnuts

This richly coloured salad is full of anti-oxidants, calcium and good fats. It is also absolutely delicious, which makes it just about perfect for a light lunch or side dish.

  • 40 mins cooking
  • Serves 4
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roasted beetroot with goat's cheese and walnuts

Ingredients

Roasted beetroot with goat's cheese and walnuts
  • 1 kilogram (2 pounds) baby beetroot (beets)
  • 1 tablespoon extra virgin olive oil
  • 120 gram (4 ounces) baby salad leaves (or mesclun)
  • 1/2 cup (50g) roasted whole walnuts
  • 150 gram (4½ ounces) ashed goat's cheese log
Red wine vinegar dressing
  • 1/3 cup (80ml) light olive oil
  • 1 tablespoon extra virgin olive oil
  • 2 tablespoon red wine vinegar
  • 1 teaspoon caster (superfine) sugar
  • 1 clove garlic, crushed
  • 1 teaspoon coarsely chopped fresh thyme

Method

Roasted beetroot with goat's cheese and walnuts
  • 1
    Preheat oven to 200°C/400°F.
  • 2
    Wash beetroot well. Trim beetroot, leaving 4cm (1½-inch) stem attached. Halve or quarter larger beetroot. Place beetroot in a shallow baking dish; drizzle with oil, season. Roast 30 minutes or until tender. Cool slightly; rub off skins.
  • 3
    Meanwhile, make red wine vinegar dressing. Place ingredients in a screw-top jar; shake well.
  • 4
    Place warm beetroot in a shallow serving bowl with leaves and nuts, season; toss gently to combine. Crumble cheese over salad, drizzle with dressing.

Notes

You can use baby spinach leaves or your favourite lettuce leaves instead of the baby salad leaves, if you like.

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