Looking for an easy winter salad This one, starring roast beetroot, is for you.
- Preheat oven to 200C. Place the beetroot on a baking tray. Bake in preheated oven for 1 hour or until tender when pierced with a skewer. Remove from oven and set aside for 15 minutes to cool slightly. Wearing rubber gloves to avoid staining your hands, peel beetroot and cut into wedges.
- Meanwhile, heat the oil in a small frying pan over medium heat. Add the walnuts and cook, tossing, for 2-3 minutes or until lightly toasted. Remove from heat and set aside to cool.
- Add the vinegar to the walnut mixture. Taste and season with salt and pepper.
- Divide the baby spinach leaves and beetroot among serving plates. Sprinkle with goat's cheese and drizzle with walnut dressing. Serve immediately.
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Mixing Bowl Set
Food Storage Container Set
Kitchen Utensil Set