Roasted beetroot with goat’s cheese and spiced walnuts
2
Points®
Total time: 40 min • Prep: 15 min • Cook: 25 min • Serves: 12 • Difficulty: Easy
Ingredients
Beetroot
400 g, (3 medium), peeled
Honey
2 tsp
Ground cumin
½ tsp
Ground cinnamon
¼ tsp
Walnuts
¼ cup(s), (25g)
Soft goat's cheese
75 g
Reduced-fat ricotta cheese
¼ cup(s), (60g)
Fresh chives
2 tbs, chopped, plus extra chopped chives to serve
Instructions
1
Preheat oven to 200°C. Line 2 baking trays with baking paper. Cut each beetroot into four 7mm-thick rounds. Place on one prepared tray and lightly spray with oil. Bake for 20-25 minutes or until tender. Set aside to cool.
2
Combine honey, cumin and cinnamon in a small bowl. Add walnuts and toss to coat. Place walnuts on second tray. Bake for 5-7 minutes or until golden. Coarsely chop.
3
Using electric beaters, beat goat’s cheese, ricotta and chives in a medium bowl until smooth.
4
Spoon or pipe a little cheese mixture on top of each beetroot round. Sprinkle with spiced walnuts and extra chives.
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