Salad Bowls

Roast Beetroot and Goat’s Cheese Salad

Preparation: 30 minutes

Serves: 4

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.