Roasted baby beetroot, rocket and goats cheese salad
1
Points®
Total time: 55 min • Prep: 15 min • Cook: 40 min • Serves: 8 • Difficulty: Easy
Use a combination of red and golden beetroots in this salad so make it pop with colour too!
Ingredients
Beetroot
2 bunch(es), (baby)
Rocket
150 g, (baby)
Fresh dill
¼ cup(s), (sprigs)
Red wine vinegar
1 tbs
Whole grain mustard
2 tsp
Olive oil
1 tsp
Soft goat's cheese
40 g, (marinated)
Instructions
1
Preheat oven to 180°C. Wrap each beetroot in foil. Place on a baking tray and bake for 40 minutes or until tender. Set aside to cool. Using rubber gloves, peel the beetroot. Cut each one in half.
2
Arrange rocket leaves, beetroot and dill on a serving platter. Sprinkle with goat’s cheese.
3
Whisk the vinegar, mustard and oil in a small jug. Season with salt and pepper. Drizzle dressing over salad or serve on the side.
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