Brighten up the evening with this salad starter thats a beautiful mixture of colours and textures.
- Preheat oven to 200°C. Trim the leaves from the beetroot, leaving a small amount of stem, and scrub clean. Line a roasting pan with a piece of foil and place the beetroot in the pan. Roast for 50 minutes or until just tender. Remove the beetroot from the oven, cover with foil, and leave to cool; then peel and place in a container.
- Whisk together the olive oil, vinegar and mustard, and season with salt and pepper. Drizzle this dressing over the beetroot and scatter with the walnuts. Pack with an ice brick, if you're travelling far on a warm day, and crumble the cheese into the salad just before serving.
You may need it
Mixing Bowl Set
Surface Utensil Holder
Cutting Board Set