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Classic Cafe Beetroot Salad in the Plate

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
Cook Time 30 minutes
Total Time 35 minutes
Servings: 6
Course: Salad
Ingredients Method Notes

Ingredients
  

  • 3-4 beetroots
  • 100g Baby spinach
  • 100g walnuts
  • 1 tbsp sherry vinegar
  • 100g goats cheese

Method
 

  1. Heat oven to 180°C
  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.
  3. Cut beetroot into quarters or eighths (depending on size). Coat lightly with olive oil. Season. Place in oven.
  4. When beetroot is soft enough to be pierced by a knife, remove from oven and allow to cool.
  5. Emulsify vinegar with 2 tbsp olive oil. Season.
  6. Mix beetroot, spinach and walnuts together with the dressing.
  7. 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.