Roasted Beetroot, Goats Cheese & Walnut Salad

• Vegetarian
• Gluten free

• 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

Found on thecookspyjamas.com

Description

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.