Beetroot, watercress and goats cheese salad

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

Recipe «Beetroot, watercress and goats cheese salad» presented in category Recipes / Salads, to prepare this dish you will need no more 15 minutes. To make this dish at home by prescription from the author Gomer would need: 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.

Ingredients:

• 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 

Instructions

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.