Roasted Beetroot Salad with Goat's Cheese and Walnuts
This super-healthy simple salad is one of my favourite ways to eat this nutrient-packed vegetable. The saltiness of the cheese and the crunch of the walnuts offset the sweetness of the beets. I like to roast raw beetroot but you could just as easily warm up some pre-cooked ones for convenience.
Roasted Beetroot Salad with Goat's Cheese and Walnuts
Ingredients
4 medium beets
1 oblong fresh goats cheese (such as Buche de Chevre)
6 walnuts, lightly toasted
A squeeze of lemon
1 tablespoon of olive of oil
Rocket leaves to garnish
Salt and Pepper to season
Method
If roasting raw beets, clean well and place in an oven with olive oil and a little salt for 40-45 minutes. The skin should come off easily when rubbed.
Alternatively, warm some pre-cooked beets in an oven with a little olive oil and salt for 10 minutes.
Simply slice the beetroot and gently toss in olive oil, lemon juice and salt. Lay the beets on a plate and adorn with slices of the goat’s cheese topped with the walnuts and garnished with rocket leaves.