Roast Beetroot and Goats Cheese Salad
Roasted beetroot are always a good idea, but pairing them with roasted red onion (a vegetable I feel is under appreciated and delicious in all forms!) and goats cheese, with roasted nuts and bitter greens is just a combination that works so perfectly. Each ingredient, while only a few, complements the other so well.
Roast Beetroot and Goats Cheese Salad
INGREDIENTS
4 large beetroots, peeled and cut into bit sized chunks
1/2 red onion, sliced into chunks
100g goats cheese
40g roasted hazelnuts (walnuts and pine nuts also work perfectly)
Small bag of rocket (80g)
Olive oil
Balsamic vinegar
Sea salt
DIRECTIONS
Preheat your oven to 200C. Line a tray with baking paper. Scatter the beetroot to one side of the tray and the red onion on the other, and drizzle generously with olive oil and sea salt. Cook for 30-45 minutes, or until both are cooked through and slightly caramelised. Red onion tends to cook quicker, so putting it to the one side allows you to easily scoop it off the tray should the beets need longer to cook. Allow them to cool slightly.
Place the rocket in a large wide bowl and dress with a little olive oil, balsamic and sea salt. Scatter over the room temperature beetroot and onion, crumble the goats cheese, and scatter the nuts. Drizzle with a tiny bit more oil and serve.
