• If you're looking for a tasty salad recipe, try Coral F.'s "Roast Beetroot And Goat's Cheese Salad".

Ingredients

  • Salad:
  • 2 small to medium fresh beetroots
  • 1/2 cup goats cheese
  • 2 bags baby spinach
  • 1/3 cup pepitas
  • Freshly ground black pepper
  • Dressing:
  • 1 tbsp honey seeded mustard
  • 1 tbsp dijon mustard
  • 1 tsp honey
  • 2 tbsp extra virgin olive oil or water
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PREP TIME 10 Min READY IN 1 Hr 10 Min
COOK TIME 1 Hr SERVINGS 4
MAIN INGREDIENT Vegetable
MEAL/COURSE Lunch
TYPE OF DISH Salad
COOKING METHOD Oven
CUISINE American
DIETARY NOTES Vegetarian, Quick & Easy, Healthy

Preparation

  1. Roast beetroot in their skins in the oven for one hour (test with a skewer after one hour for tenderness - depending on your oven, it may take longer).
  2. Whisk mustards and honey, gradually adding in oil until smooth. Dress baby spinach using 1 to 2 tbls of dressing for each person. Make sure all the salad greens are covered with the dressing.
  3. Chop the beetroot into bite size pieces and scatter over salad greens.
  4. Pinch off pieces of goats cheese and scatter over the salads.
  5. Scatter pepitas on top of the salads. Grind freshly cracked pepper onto the salads.

Rating

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