Beetroot and goat’s cheese are a classic combination in this beautiful fresh salad.
Ingredients
- 1 bunch beetroot, washed and dried
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- 1/2 teaspoon brown sugar
- salt and pepper
- 80g baby spinach leaves
- 75g goat's cheese, roughly crumbled
- 2 tablespoons roughly chopped walnuts, toasted
Method
- Step 1Heat oven to 180°C. Trim the beetroot, leaving 1cm of the stem attached. Wrap beetroot in foil and place on a baking tray. Bake for 35 minutes or until tender. Remove and set aside to cool slightly. Peel skin. Cut into wedges and set aside.
- Step 2To make the dressing combine olive oil, vinegar and brown sugar. Season with salt and cracked black pepper. Whisk well until combined.
- Step 3Place beetroot in a large bowl. Add the baby spinach, drizzle with dressing and gently toss to combine.
- Step 4Transfer to a serving bowl. Serve sprinkled with goat’s cheese and walnuts.
- Vegetarian
Nutrition
1101 kj
Energy
22g
Fat Total
5g
Saturated Fat
4g
Fibre
6g
Protein
9mg
Cholesterol
125.16mg
Sodium
9g
Carbs (sugar)
9g
Carbs (total)
All nutrition values are per serve
- Author: Kate Murdoch
- Image credit: Emma Reilly
- Publication: Taste.com.au
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