Roasted Beetroot, Goats Cheese & Walnut Salad

Roasted Beetroot, Goats Cheese & Walnut Salad

  • Prepare: 15M
  • Cook: 45M
  • Total: 1H
Roasted Beetroot, Goats Cheese & Walnut Salad

Roasted Beetroot, Goats Cheese & Walnut Salad

Diets

  • Vegetarian
  • Gluten free

Ingredients

  • Produce

    • 1 kg Beetroot, medium
    • 1 kg Beetroot, Roasted
    • 2 cloves Garlic
    • 150 g Rocket, leaves
    • 3 sprigs Thyme
  • Baking & Spices

    • 1 Salt & pepper
  • Oils & Vinegars

    • 1 Olive oil
    • 1 Red wine vinegar
    • 1 tbsp Red wine vinegar
    • 3 tbsp Walnut oil
  • Nuts & Seeds

    • 1/3 cup Walnuts, roasted
  • Dairy

    • 150 g Goats cheese
  • Liquids

    • 1/4 cup Water
  • Time
  • Prepare: 15M
  • Cook: 45M
  • Total: 1H

Found on

Description

Real Food for Busy People

If I am serving this at home, I assemble the salad in layers so it doesnt turn uniformly pink. If I am transporting it, I have been known to toss the rocket with the beetroot, adding the goats cheese and walnuts when I have arrived at the destination.

Directions

  • Pre-heat the oven to 180C
  • Place the beetroot, garlic cloves and thyme into a baking dish.
  • Add a splash of red wine vinegar to the tray and drizzle olive oil over the beetroot.
  • Season with salt and pepper.
  • Pour the water into the bottom of the baking dish.
  • Cover the baking dish with alfoil, ensuring that it is well sealed, and place in the pre-heated oven for 45 minutes.
  • The beetroot are ready when a metal skewer slides easily through the centre.
  • Remove from the oven and allow to cool slightly.
  • Slide your fingers, applying slight pressure, over the beetroot to remove the skins. They should slip off easily.
  • Proceed with the salad whilst the beetroot is still warm.
  • Whisk together the walnut oil and red wine vinegar in a large bowl.
  • Season with salt and pepper.
  • Cut the still-warm roasted beetroot into 2cm cubes and drop into the dressing. Mix thoroughly to ensure the beetroot is completely coated in the dressing and allow to cool completely.
  • Arrange the rocket on a serving platter, then spoon the beetroot into the centre of the rocket leaves.
  • Crumble the goats cheese over the top of the beetroot.
  • Scatter the walnuts over the goats cheese.
  • Serve.
  • Prepare: PT15M
  • Cook Time: PT45M
  • TotalTime:
thecookspyjamas.com

thecookspyjamas.com

162 0
Title:

Roasted Beetroot, Goats Cheese & Walnut Salad

Descrition:

This roasted beetroot salad, with goats cheese and walnuts, is a perfect side dish for a BBQ. Simple to make, it transports well for a meal with friends.

Roasted Beetroot, Goats Cheese & Walnut Salad

  • Produce

    • 1 kg Beetroot, medium
    • 1 kg Beetroot, Roasted
    • 2 cloves Garlic
    • 150 g Rocket, leaves
    • 3 sprigs Thyme
  • Baking & Spices

    • 1 Salt & pepper
  • Oils & Vinegars

    • 1 Olive oil
    • 1 Red wine vinegar
    • 1 tbsp Red wine vinegar
    • 3 tbsp Walnut oil
  • Nuts & Seeds

    • 1/3 cup Walnuts, roasted
  • Dairy

    • 150 g Goats cheese
  • Liquids

    • 1/4 cup Water

The first person this recipe

thecookspyjamas.com

thecookspyjamas.com

162 0

Found on thecookspyjamas.com

The Cook's Pyjamas

Roasted Beetroot, Goats Cheese & Walnut Salad

This roasted beetroot salad, with goats cheese and walnuts, is a perfect side dish for a BBQ. Simple to make, it transports well for a meal with friends.