Roast beetroot and goat’s cheese salad
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
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