Saturday 9 November 2013

Beetroot, Orange and Goat's Cheese Salad




Ingredients:

500g beetroot
30ml olive oil
Salt and pepper
100g goat’s cheese, roughly broken into pieces
2 oranges, segmented
Rocket and baby spinach to serve
15ml lemon juice
60ml extra virgin olive oil
5ml Dijon mustard
10ml honey
100g toasted walnuts


Method:

Peel and dice the beetroots into bite size pieces. Coat well in the olive oil  and season with salt and pepper. Place on a baking tray and roast in the oven at 180°C for 20 to 30 minutes until just tender. Allow to cool slightly.

Whisk together the lemon juice, juice from segmented oranges, olive oil, Dijon mustard and honey.

Toss the rocket, baby spinach, goat’s cheese, oranges, walnuts and beetroot together, and drizzle with the dressing and serve.

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