Roasted beetroot, spinach and goat's cheese salad

Method

• Step 1
  Heat 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 2
  To make the dressing combine olive oil, vinegar and brown sugar. Season with salt and cracked black pepper. Whisk well until combined.
• Step 3
  Place beetroot in a large bowl. Add the baby spinach, drizzle with dressing and gently toss to combine.
• Step 4
  Transfer to a serving bowl. Serve sprinkled with goat’s cheese and walnuts.