Roasted beetroot, spinach and goats cheese salad

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

Recipe «Roasted beetroot, spinach and goats cheese salad» presented in category Recipes / Salads, to prepare this dish you will need no more 35 minutes. To make this dish at home by prescription from the author Gomer would need: 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 .

Ingredients:

• 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 

Instructions

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.