Beetroot, orange, goat's cheese and spinach salad
Bursting with goodness, this vegetarian side dish offers a complex flavour hit and makes for a stylish side that’s far from ordinary
2 small, peeled, segmented
2½ cup(s), (75g)
Soft goat's cheese
50 g, crumbled
1 tbs, (apple cider)
- Preheat oven to 200°C or 180°C fan-forced. Wrap beetroot in foil and place on a baking tray. Bake for 35–40 minutes or until tender. Cool. Peel and cut into quarters.
- Place beetroot, oranges, baby spinach leaves and goat’s cheese in a serving bowl.
- Add apple cider vinegar and olive oil and toss gently to combine. Serve.