Name: Salad of roasted beetroot with goat’s cheese and walnuts
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: Roasted beetroot with goat's cheese and walnuts; 1 kilogram (2 pounds) baby beetroot (beets); 1 tablespoon extra virgin olive oil; 120 gram (4 ounces) baby salad leaves (or mesclun); 1/2 cup (50g) roasted whole walnuts; 150 gram (4½ ounces) ashed goat's cheese log; Red wine vinegar dressing; 1/3 cup (80ml) light olive oil; 1 tablespoon extra virgin olive oil; 2 tablespoon red wine vinegar; 1 teaspoon caster (superfine) sugar; 1 clove garlic, crushed; 1 teaspoon coarsely chopped fresh thyme

This richly coloured salad is full of anti-oxidants, calcium and good fats. It is also absolutely delicious, which makes it just about perfect for a light lunch or side dish.

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Ingredients

Roasted beetroot with goat’s cheese and walnuts

1 kilogram (2 pounds) baby beetroot (beets)

1 tablespoon extra virgin olive oil

120 gram (4 ounces) baby salad leaves (or mesclun)

1/2 cup (50g) roasted whole walnuts

150 gram (4½ ounces) ashed goat’s cheese log

Red wine vinegar dressing

1/3 cup (80ml) light olive oil

1 tablespoon extra virgin olive oil

2 tablespoon red wine vinegar

1 teaspoon caster (superfine) sugar

1 clove garlic, crushed

1 teaspoon coarsely chopped fresh thyme

Method

Roasted beetroot with goat’s cheese and walnuts

1.Preheat oven to 200°C/400°F.

2.Wash beetroot well. Trim beetroot, leaving 4cm (1½-inch) stem attached. Halve or quarter larger beetroot. Place beetroot in a shallow baking dish; drizzle with oil, season. Roast 30 minutes or until tender. Cool slightly; rub off skins.

3.Meanwhile, make red wine vinegar dressing. Place ingredients in a screw-top jar; shake well.

4.Place warm beetroot in a shallow serving bowl with leaves and nuts, season; toss gently to combine. Crumble cheese over salad, drizzle with dressing.

You can use baby spinach leaves or your favourite lettuce leaves instead of the baby salad leaves, if you like.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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Ingredients

Method

Roasted beetroot with goat’s cheese and walnuts

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