Roasted beetroot, pea, mint and goat’s cheese salad
4 medium, peeled, cut into wedges
10 piece(s), chopped
frozen green peas
1 cup(s), (120g)
mixed salad leaves
chickpeas, canned, rinsed, drained
1 can(s), 400g size can, (1 x400g)
120 g, soft, crumbed
1 x 3 second spray(s)
- Preheat oven to 180°C and line a baking tray with baking paper. Arrange beetroot on tray and lightly spray with oil. Drizzle with balsamic vinegar and season. Bake for 30 minutes or until tender and caramelised. Set aside.
- Place walnuts on a baking tray and toast in the oven for 5 minutes.
- Blanch peas in boiling water. Refresh under cold running water and drain again.
- Arrange salad leaves, beetroot, peas, chickpeas, goat’s cheese, mint and walnuts on a serving platter. Drizzle with lemon juice.