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

Method

1. 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. 2

   Toast the walnuts in a dry pan over a medium heat for 3-4 minutes until fragrant. Set aside.

3. 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. 4

   Arrange the salad leaves on a large platter. Top with the warm roasted beetroot and orange segments.

5. 5

   Crumble over the goat's cheese, scatter over the walnuts and drizzle with the dressing.