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
Ingredients
1kg Beetroot
1/4 Cup Red Wine Vinegar
Salt and Pepper
3 Tbsp. Olive Oil
1 Sprig of Thyme
500g Rocket
220g Marinated Goats Cheese
100g Roasted Walnuts
Preparation
Step 1
Wash 1kg of beetroots and place them in a roasting tray. Drizzle them with the red wine vinegar, salt & pepper, olive oil and thyme.
Step 2
Place in the oven for 45 minutes at 180 degrees Celsius or until tender.
Step 3
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.
Step 4
Place rocket in a serving dish and top with roasted beetroot, walnuts and crumbled cubes of Marinated Goat Cheese.
Marinated Goat Cheese 320g
