Roast Beetroot and Goat’s Cheese Salad

INGREDIENTS

• 2 large beetroots, cut into wedges
• 1 tbsp Extra Virgin Olive Oil
• 1 tsp thyme, fresh or dried
• 1 bag Italian Leaf Blend
• 100g of Goats Cheese
• 1/2 cup walnuts, toasted
• 1 tbsp Balsamic Glaze

DIRECTIONS

1. Preheat oven to 180C. Spread the beetroot wedges over a large baking tray and drizzle with olive oil, thyme and salt and pepper. Roast in the oven for 30 minutes. Remove from the oven and allow to cool.
2. In a large salad bowl, toss together the bag of Italian leaf blend, beetroot, walnuts and goats cheese. Drizzle with balsamic glaze.