Roasted Beetroot and Pumpkin Salad with Goat Cheese
This beautiful winter salad features two our favourite seasonal veggies, beetroot and pumpkin. They pair perfectly with Meredith Dairy Marinated Goat Cheese, and the cheese marinade also works as an easy dressing!
Serves 4 people
120g of mix of rocket and baby spinach
1/4 of a Kent pumpkin
1/4 cup of walnuts, crushed into smaller pieces
4 cubes of Meredith Dairy Marinated Goat Cheese
3 tbsp of oil from the cheese jar
Salt and pepper
Preheat oven to 200C. Prepare a lined baking tray.
Slice pumpkin into thin slices, keeping the skin on (this helps to keep its shape)
Wrap beetroots in foil and poke some holes to the foil with a fork.
Spread pumpkin slices and beetroot on the baking tray. Drizzle pumpkin with a tablespoon of the oil from cheese jar, and add some salt and pepper.
Bake in the oven for 30 minutes, or until roasted and lightly brown.
Wash and dry rocket and spinach while the veggies are roasting. Assemble on a flat salad plate.
On medium heat, lightly toast walnuts on a frying pan, approximately 2 minutes, turning while they toast.
Let roasted pumpkin and beetroot slightly cool. Unwrap the beetroots, and slice into wedges.
Spread pumpkin and beetroot on top of the salad base. Crumble the cheese on top, and add walnuts. Drizzle oil from the cheese jar on the salad, and season with salt and pepper.