Roast beetroot and goat's cheese salad
Recipe~Finder
4 stars - based on 3 reviews
Roast beetroot and goat's cheese salad
By Emma-Louise Cooke
Ingredients
- Salad:
- 2 small to medium fresh beetroot
- 60g goats cheese
- 100g baby spinach
- 50g pepitas
- Freshly ground black pepper
- Dressing:
- 1 tblsp honey seeded mustard
- 1 tblsp dijon mustard
- 10ml honey
- 20ml extra virgin olive oil or water
Preparation method
Roast beetroot in their skins in the oven for one hour (test with a skewer after one hour for tenderness - depending on your oven, it may take longer).
Whisk mustards and honey, gradually adding in oil until smooth. Dress baby spinach using 1 to 2 tbls of dressing for each person. Make sure all the salad greens are covered with the dressing.
Chop the beetroot into bite size pieces and scatter over salad greens.
Pinch off pieces of goats cheese and scatter over the salads.
Scatter pepitas on top of the salads. Grind freshly cracked pepper onto the salads. If concerned about fat content, I have found using water in place of the extra virgin olive oil in the dressing is effective and still tasty.
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