Salad of roasted beetroot with goat's cheese and walnuts

Name: Salad of roasted beetroot with goat's cheese and walnuts
Cook time: 40 min
Total time: 40 min
Yield: Serves 4
Cuisine: Modern Australian
Ingredients: 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; 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

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.

Aug 31, 2010 2:00pm

40 mins cooking
Serves 4

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.