Name: Roasted beetroot, spinach and goat's cheese salad
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 1
Ingredients: 1 bunch beetroot, washed and dried; 56.88 gm olive oil; 40.00 ml red wine vinegar; 2.00 gm brown sugar; salt and pepper; 80g baby spinach leaves; 75g goat's cheese, roughly crumbled; 18.40 gm roughly chopped walnuts, toasted

Roasted beetroot, spinach and goat's cheese salad

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Prep Time:
20 minutes

Cook Time:
35 minutes

Total Time:
55 minutes

Vibrant beet and creamy goat cheese in a stunning salad.

Ingredients:

1 bunch beetroot, washed and dried
56.88 gm olive oil
40.00 ml red wine vinegar
2.00 gm brown sugar
salt and pepper
80g baby spinach leaves
75g goat's cheese, roughly crumbled
18.40 gm roughly chopped walnuts, toasted

Instructions:

Preheat the oven to 180°C. Leave 1cm of the stem attached to trimmed beetroot, wrap them in foil, and place on a baking tray. Bake for 35 minutes until tender. Let them cool slightly, then peel, cut into wedges, and set aside.
Combine the olive oil, vinegar, brown sugar, salt, and cracked black pepper in a bowl. Whisk vigorously until well combined.
In a spacious bowl, combine the beetroot and baby spinach. Drizzle with dressing and delicately mix together until well combined.
Place the dish in a serving bowl and garnish with crumbled goat's cheese and chopped walnuts.

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