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Beetroot, watercress and goat's cheese salad
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Prep Time:
10 minutes
Cook Time:
15 minutes
Total Time:
25 minutes
Brighten up your meals with this tasty beetroot side dish.
Ingredients:
  • 450g can baby beetroot, drained
  • 13.60 gm maple syrup
  • 500.00 ml watercress sprigs
  • 35g baby rocket
  • 50g goat's cheese
  • 62.50 ml hazelnuts, halved, toasted
  • 36.40 gm olive oil
  • 20.00 ml red wine vinegar
  • 5.90 gm wholegrain mustard
  • 7.20 gm honey
Instructions:
  • Preheat oven to 200°C/180°C fan-forced and line a large baking tray with paper. Pat dry beetroot, place on tray, drizzle with maple syrup, season with salt and pepper, then toss to coat. Cover with foil and bake for 12-15 minutes until heated through.
  • Prepare the dressing by combining all ingredients in a bowl, whisking until well combined, and seasoning to taste.
  • Combine warm beetroot, watercress, rocket, cheese, hazelnuts, and dressing in a large bowl, tossing gently to mix. Serve and enjoy!

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