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Roasted beetroot and goat's cheese salad
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Prep Time:
10 minutes
Cook Time:
40 minutes
Total Time:
50 minutes
Delicious roasted beet and goat cheese salad with just 4 simple ingredients.
Ingredients:
  • 2 bunches baby beetroots, ends trimmed
  • 250g mixed salad leaves
  • 60ml balsamic dressing
  • 200g goat's cheese, coarsely crumbled
Instructions:
  • Preheat your oven to 180C. Individually wrap each beetroot in foil and arrange them on a baking tray. Bake in the preheated oven for 35-40 minutes or until easily pierced with a knife. Once done, take them out and let them cool for a bit.
  • Put on a pair of rubber gloves to peel the beetroots, then halve each one.
  • In a large bowl, coat the mixed salad leaves with Paul Newman's Own Balsamic Dressing, gently mix, then plate and garnish with beetroots and goat's cheese. Serve promptly to enjoy.

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