Roasted beetroot with goat’s cheese and spiced walnuts
400 g, (3 medium), peeled
¼ cup(s), (25g)
reduced-fat ricotta cheese
¼ cup(s), (60g)
2 tbs, chopped, plus extra chopped chives to serve
- 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.
- 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.
- Using electric beaters, beat goat’s cheese, ricotta and chives in a medium bowl until smooth.
- Spoon or pipe a little cheese mixture on top of each beetroot round. Sprinkle with spiced walnuts and extra chives.