Roasted beetroot, spinach and goats cheese salad

Cooking Salads Roasted beetroot, spinach and goats cheese salad

Beetroot and goats cheese are a classic combination in this beautiful fresh salad.

Lables: Vegetarian Egg free Fish free Gluten free Shellfish free Soy free Wheat free
  1. Heat oven to 180°C. Trim the beetroot, leaving 1cm of the stem attached. Wrap beetroot in foil and place on a baking tray. Bake for 35 minutes or until tender. Remove and set aside to cool slightly. Peel skin. Cut into wedges and set aside.
  2. To make the dressing combine olive oil, vinegar and brown sugar. Season with salt and cracked black pepper. Whisk well until combined.
  3. Place beetroot in a large bowl. Add the baby spinach, drizzle with dressing and gently toss to combine.
  4. Transfer to a serving bowl. Serve sprinkled with goat's cheese and walnuts.

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1 bunch beetroot, washed and dried
1/4 cup olive oil
2 tbsp red wine vinegar
1/2 tsp brown sugar
salt and pepper
80g baby spinach leaves
75g goat's cheese, roughly crumbled
2 tbsp roughly chopped walnuts, toasted

Adv

Autors
Preparation time
20
Cooking time
35
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Salads
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