Warm Roasted Beetroot, Carrot and Meredith Goat Cheese Salad
A delicious winter side dish your family will love.
Recipe by Marianne Hudson
Serves 2-4 people
Ingredients
4 large beetroot peeled and cut into wedges
4 large carrots peeled and cut into large chunks
1 tbsp olive oil
Salt and pepper
2 tsp wholegrain mustard
1 tbsp apple cider vinegar
1 tbsp balsamic vinegar
1 tbsp lemon juice optional
2 tbsp finely chopped chives
2 tbsp finely chopped flat-leaf parsley
80 g Meredith Dairy Marinated Goat Cheese
2 tbsp roasted slivered almonds
Preparation
Step 1
Preheat the oven to 200°C fan-forced.
Step 2
Place the beetroot and carrots on a large baking tray. Drizzle with olive oil, season generously with salt and pepper, and toss to coat.
Step 3
Roast uncovered for 45–50 minutes, until tender and caramelised around the edges.
Step 4
Meanwhile, prepare the dressing by whisking together the wholegrain mustard, apple cider vinegar, balsamic vinegar, olive oil, lemon juice (if using), chives, parsley, salt and pepper.
Step 5
Once the vegetables have finished roasting, allow them to cool slightly before pouring over the dressing and gently tossing to coat.
Step 6
Arrange on a serving platter and top with chunks of Meredith Dairy Marinated Goat Cheese, roasted slivered almonds, and extra parsley and chives.
Marinated Goat Cheese 320g
