Brighten up the evening with this salad starter thats a beautiful mixture of colours and textures.
- Preheat oven to 180°C. Place the beetroot in a baking dish. Drizzle with 1 tablespoon of the oil and toss to coat. Roast 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.
- Wearing rubber gloves to avoid staining your hands, peel beetroot. Use a large sharp knife to cut the beetroot crossways into 1cm-thick slices. Arrange on serving plates.
- Whisk together the remaining oil and vinegar in a small bowl. Taste and season with salt, pepper and sugar. Add the parsley and stir until combined.
- Drizzle the dressing over the beetroot. Sprinkle with walnuts and goat's cheese, and serve immediately.
You may need it
Mixing Bowl Set
Surface Utensil Holder
Cutting Board Set