Roast beetroot and goat’s cheese salad
Chef:
Sue Quinn
Prep:
15 mins
Cook:
90 mins
If you feel like taking a shortcut here by using ready-cooked beetroot feel free, but roasting it yourself produces lots more flavour and is worth the time and effort.
165g non dairy goat’s cheese
4 medium beetroots, scrubbed and trimmed
75ml olive oil
Sea salt flakes
Freshly ground black pepper
1 thyme sprig, plus extra leaves for sprinkling
1 tbsp balsamic vinegar
½ garlic clove, finely chopped
½ tsp dijon mustard
1 bunch watercress, thick stalks removed
60g walnuts, lightly toasted
Put the beetroots on a large piece of foil, drizzle with 2 tbsp of the olive oil and season with salt and pepper.
Add the thyme and close the foil parcel, sealing tightly.
Put on a baking tray and roast for 1 – 1 ½ hours until very tender.
When the beetroots are cool enough to handle, rub off the skins and cut into large bite-sized pieces.
You can make the salad with warm beetroot or leave to cool to room temperature.
Reserve the beetroot juices collected in the foil.
Meanwhile, whisk together the remaining olive oil, the vinegar, garlic, mustard and the reserved beetroot roasting juices when ready. season with salt and pepper.
On a serving plate or shallow dish, combine the beetroot, watercress and walnuts and toss with the dressing.
Top with spoonfuls of goat’s cheese and sprinkle over the thyme leaves.
Serve immediately.
Serves
4
Preparation Time
15 minutes
Cooking Time
90 minutes
Main ingredients
Cheese, Vegetables, Nuts, Garlic, Herbs
Recipe Type
Dinner, Easy, Entertaining, Family Dinners, Healthy, Salads
Level of Difficulty
Easy
