Roast beetroot and goat's cheese salad

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Roast beetroot and goat's cheese salad



2 small to medium fresh beetroot

60g goats cheese

100g baby spinach

50g pepitas

Freshly ground black pepper


1 tblsp honey seeded mustard

1 tblsp dijon mustard

10ml honey

20ml extra virgin olive oil or water


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).

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.

Chop the beetroot into bite size pieces and scatter over salad greens.

Pinch off pieces of goats cheese and scatter over the salads.

Scatter pepitas on top of the salads. Grind freshly cracked pepper onto the salads. If concerned about fat content, I have found using water in place of the extra virgin olive oil in the dressing is effective and still tasty.

(try putting cranberries in as well, yum)

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