Roasted Beetroot and Goat Cheese Salad
Ingredients
- 4 medium beetroots, washed and trimmed
- 2 tablespoons olive oil
- Salt and pepper to taste
- 100g goat cheese, crumbled
- 1/4 cup walnuts, toasted
- Mixed greens (e.g., arugula, spinach)
- Balsamic vinaigrette for dressing
Instructions
- Preheat the oven to 200°C (400°F).
- Wrap each beetroot in aluminium foil and place them on a baking sheet.
- Roast for 45-60 minutes, until tender when pierced with a fork.
- Allow the beetroots to cool slightly, then peel and cut them into wedges.
- In a large bowl, toss the mixed greens with the roasted beetroot, goat cheese, and toasted walnuts.
- Drizzle with balsamic vinaigrette and toss gently to combine.
- Serve immediately.
