Classic Cafe Beetroot Salad
The flavours of the Classic Cafe Beetroot Salad roasted mixed with goat’s cheese are a perfect marriage!
Ingredients
- 3-4 beetroots
- 100g Baby spinach
- 100g walnuts
- 1 Tbs sherry vinegar
- 100g goats cheese
Step 1
Heat oven to 180°C
Step 2
Top and tail the beetroot. Scrub the skin to remove the small roots. Leave the skin on for nutrients and enhanced colour and flavour.
Step 3
Cut beetroot into quarters or eighths (depending on size). Coat lightly with olive oil. Season. Place in oven.
Step 4
When beetroot is soft enough to be pierced by a knife, remove from oven and allow to cool.
Step 5
Emulsify vinegar with 2 tbsn olive oil. Season.
Step 6
Mix beetroot, spinach and walnuts together with the dressing.
Step 7
Crumble goats cheese over and serve.
Chef’s Tips
The beetroot cannot be hot, but can be warm if preferred. Do not use canned beetroot – it is a completely different texture and flavour.
Classic Cafe Beetroot Salad
The flavours of the beetroot roasted mixed with goats cheese are a perfect marriage!
Ingredients
- 3-4 beetroots
- 100g Baby spinach
- 100g walnuts
- 1 tbsp sherry vinegar
- 100g goats cheese
Instructions
- Heat oven to 180°C
- Top and tail the beetroot. Scrub the skin to remove the small roots. Leave the skin on for nutrients and enhanced colour and flavour.
- Cut beetroot into quarters or eighths (depending on size). Coat lightly with olive oil. Season. Place in oven.
- When beetroot is soft enough to be pierced by a knife, remove from oven and allow to cool.
- Emulsify vinegar with 2 tbsp olive oil. Season.
- Mix beetroot, spinach and walnuts together with the dressing.
- Crumble goats cheese over and serve.
Notes
The beetroot cannot be hot, but can be warm if preferred. Do not use canned beetroot – it is a completely different texture and flavour.
