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Classic Cafe Beetroot Salad
The flavours of the beetroot roasted mixed with goats cheese are a perfect marriage!
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Prep Time
5
minutes
mins
Cook Time
30
minutes
mins
Total Time
35
minutes
mins
Course
Salad
Servings
6
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.