Ingredients
Roasted beetroot with goat's cheese and walnuts
Red wine vinegar dressing
Method
Roasted beetroot with goat’s cheese and walnuts
1.Preheat oven to 200°C/400°F.
2.Wash beetroot well. Trim beetroot, leaving 4cm (1½-inch) stem attached. Halve or quarter larger beetroot. Place beetroot in a shallow baking dish; drizzle with oil, season. Roast 30 minutes or until tender. Cool slightly; rub off skins.
3.Meanwhile, make red wine vinegar dressing. Place ingredients in a screw-top jar; shake well.
4.Place warm beetroot in a shallow serving bowl with leaves and nuts, season; toss gently to combine. Crumble cheese over salad, drizzle with dressing.
You can use baby spinach leaves or your favourite lettuce leaves instead of the baby salad leaves, if you like.
Note