Side

Roasted beetroot and goat's cheese salad

Name: Roasted beetroot and goat's cheese salad
Yield: 6
Ingredients: 2 bunches baby heirloom beetroot; 1/2 bunch rocket; 2 tbs soft goat’s cheese; 1/4 cup (40g) roasted pumpkin seeds (pepitas); 2 large (about 580g) whole beetroot; 2 tbs extra virgin olive oil, plus extra to serve; 1 tbs Greek yoghurt; 2 tbs balsamic vinegar; 1 tsp caster sugar

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https://healthimprovements.info/recipes/roasted-beetroot-goats-cheese-salad/e16xrioh — Roasted beetroot and goat's cheese salad

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by Louis Tikaram

Apr 24, 2019

Beetroot puree teams with goat's cheese in a salad that will ensure you never reach for tinned beetroot again.

2 bunches baby heirloom beetroot
1/2 bunch rocket
2 tbs soft goat’s cheese
1/4 cup (40g) roasted pumpkin seeds (pepitas)

Beetroot puree

2 large (about 580g) whole beetroot
2 tbs extra virgin olive oil, plus extra to serve
1 tbs Greek yoghurt
2 tbs balsamic vinegar
1 tsp caster sugar

Method

1.

Trim the stalks off all beetroot and wrap individually in foil. Preheat oven to 180°C. Roast baby beetroot on a baking tray for 45 minutes to 1 hour and whole beetroot for 1 hour 30 minutes or until tender when pierced with a skewer. Remove from oven and allow to cool slightly. Remove foil and, while still slightly warm, peel beetroot skin (wear clean kitchen gloves to avoid staining your hands).
2.

For beetroot puree, quarter large beetroots and place in a blender or food processor with all remaining puree ingredients. Whiz on high until smooth, then season. Chill until needed.
3.

Halve larger baby beetroots and season lightly. To serve, spread beetroot puree onto a serving plate, top with roasted baby beetroot, rocket, goat’s cheese and pepitas, and drizzle with oil.