Beetroot, Rocket and Goat’s Cheese Salad
Autumn - Winter
〰️
Autumn - Winter 〰️
The beetroot, rocket and goat cheese salad offers a delightful blend of earthy, sweet, and tangy flavours. Fresh, vibrant arugula provides a peppery base, while roasted beetroot adds natural sweetness and an gorgeous rich colours. Crumbled goat cheese lends a creamy texture and rich taste, perfectly complementing the salad's components. Ideal as a starter or a side, perfect for your getting that ‘beetroot fix’.
Ingredients:
Salad:
2 cups of rocket
500g cooked beetroots, cut into wedges
1/2 cup goats cheese
1/2 cup toasted walnuts
1/2 cup toasted pine nuts
Dressing:
2tbsp balsamic vinegar
1tbsp dijon mustard
1tsp honey
1tsp beetroot juice
1/4 cup extra virgin olive oil
*If beets aren’t your thing, try roast pumpkin, capsicum or parsnip for a seasonal twist!
Method:
In a bowl, whisk together the dressing ingredients.
Toss the rocket with the beetroot juice, place in the serving bowl.
Top with the beetroot, goats cheese and nuts.
Drizzle dressing on top of the salad & season according to taste.
