Roasted Beetroot and Orange Salad with Goat's Cheese and Walnuts
Ingredients
- 600 g raw beetroot
- 150 g soft goat's cheese
- 2 oranges
- 60 g walnut halves
- 80 g mixed salad leaves
- 2 tbsp balsamic vinegar
- 3 tbsp olive oil
- 5 g fresh thyme
Nutrition (per serving)
- Calories
- 413 kcal
- Protein
- 12.8 g
- Carbohydrate
- 21.6 g
- of which sugars
- 20.8 g
- Fat
- 28.8 g
- of which saturates
- 7.8 g
- Fibre
- 7.9 g
- Salt
- 0.78 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Preheat the oven to 200°C (fan 180°C). Peel the beetroot and cut into wedges. Place on a roasting tray, drizzle with 1 tablespoon of olive oil and scatter over the thyme. Season and roast for 40 minutes until tender.
- 2
Toast the walnuts in a dry pan over a medium heat for 3-4 minutes until fragrant. Set aside.
- 3
Peel and segment the oranges over a bowl, catching any juice. Whisk the orange juice with the balsamic vinegar and remaining olive oil to make a dressing.
- 4
Arrange the salad leaves on a large platter. Top with the warm roasted beetroot and orange segments.
- 5
Crumble over the goat's cheese, scatter over the walnuts and drizzle with the dressing.
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