Warm Roasted Beetroot & Goat's Cheese Salad with Walnuts
Ingredients
- 600 g raw beetroot
- 150 g soft goat's cheese
- 80 g walnut halves
- 80 g rocket
- 2 tbsp balsamic vinegar
- 3 tbsp olive oil
- 4 fresh thyme
- 1 tbsp honey
Nutrition (per serving)
- Calories
- 422 kcal
- Protein
- 13 g
- Carbohydrate
- 17.6 g
- of which sugars
- 17.1 g
- Fat
- 32.2 g
- of which saturates
- 8.2 g
- Fibre
- 6.2 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 190°C. Peel and cut the beetroot into wedges. Toss with 2 tbsp olive oil, thyme leaves, salt and pepper. Wrap in foil and roast for 40 minutes until tender.
- 2
Unwrap the beetroot, drizzle with balsamic vinegar and honey, and return to the oven uncovered for 5 minutes to glaze.
- 3
Toast the walnuts in a dry frying pan over a medium heat for 3–4 minutes until fragrant. Set aside.
- 4
Whisk together the remaining olive oil, balsamic vinegar and a pinch of salt to make a dressing.
- 5
Arrange rocket on plates, top with warm beetroot, crumble over the goat's cheese, scatter with walnuts and drizzle with the dressing.
Plan the week's meals — and share the cooking
Equal House builds your shopping list by aisle, times the cooking for dinner, and shares it out fairly. Free to start.
Free to start on your iPhone Free to start on your Android phone Free to start · No ads · Your family's data stays yours.