Roasted baby beetroot, rocket and goats cheese salad
PersonalPoints™ per serving
Use a combination of red and golden beetroots in this salad so make it pop with colour too!
2 bunch(es), (baby)
150 g, (baby)
¼ cup(s), (sprigs)
Red wine vinegar
Whole grain mustard
40 g, (marinated)
- 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.
- Arrange rocket leaves, beetroot and dill on a serving platter. Sprinkle with goat’s cheese.
- Whisk the vinegar, mustard and oil in a small jug. Season with salt and pepper. Drizzle dressing over salad or serve on the side.