Beetroot, watercress and goats cheese salad

Cooking Salads Beetroot, watercress and goats cheese salad

Add a little colour to your side dishes with this delicious beetroot recipe.

Lables: Vegetarian Egg free Fish free Gluten free Shellfish free Soy free Wheat free
  1. Preheat oven to 200°C/180°C fan-forced. Line a large baking tray with baking paper. Pat beetroot dry with paper towel. Place beetroot on prepared tray. Drizzle with maple syrup. Season with salt and pepper. Toss to coat. Cover with foil. Bake for 12 to 15 minutes or until heated through.
  2. Make Dressing: Place all ingredients in a bowl. Whisk to combine. Season.
  3. Place warm beetroot, watercress, rocket, cheese, hazelnuts and dressing in a large bowl. Toss gently to combine. Serve.

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450g can baby beetroot, drained
2 tsp maple syrup
2 cups watercress sprigs
35g baby rocket
50g goat's cheese
1/4 cup hazelnuts, halved, toasted
2 tbsp olive oil
1 tbsp red wine vinegar
1 tsp wholegrain mustard
1 garlic clove, crushed
1 tsp honey

Adv

Autors
Preparation time
10
Cooking time
15
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Salads
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