Roasted Beetroot, Walnut and Marinated Goats Cheese Salad
This salad combines our creamy goat cheese with sweet roasted beetroot and peppery rocket for a filling dish that can be enjoyed on its own or as a side. It is especially perfect as something lighter in the cold winter months!
Serves 8 people
1/4 Cup Red Wine Vinegar
Salt and Pepper
3 Tbsp. Olive Oil
1 Sprig of Thyme
220g Marinated Goats Cheese
100g Roasted Walnuts
Wash 1kg of beetroots and place them in a roasting tray. Drizzle them with the red wine vinegar, salt & pepper, olive oil and thyme.
Place in the oven for 45 minutes at 180 degrees Celsius or until tender.
Once out of the oven, allow them to cool briefly before removing the skins with your fingers or a knife. Cut them into 2cm pieces.
Place rocket in a serving dish and top with roasted beetroot, walnuts and crumbled cubes of Marinated Goat Cheese.