Roasted beetroot salad with goat's cheese and pecans
Prep
30m
Cook
1h
serves
6
Roasted beetroot salad with goat's cheese and pecans
Keep it fresh and light with the side salads this Christmas.
Ingredients (13)
- 4 bunches mixed coloured beetroot (substitute red baby beetroot), washed
- ½ bunch thyme
- 1/3 cup (80ml) extra virgin olive oil
- 1 tbs red wine vinegar
- 1 garlic clove, finely chopped
- ¼ tsp ground allspice
- 2 tsp white wine vinegar
- 1 tbs pomegranate molasses
- 2 tbs dried cranberries
- 4 marjoram sprigs (substitute oregano), leaves picked
- 1 bunch watercress, sprigs picked
- 150g soft goat’s cheese, crumbled
- 100g pecans, roasted, chopped
Don't forget you can add these ingredients to your Woolworths shopping list.
CloseMethod
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1.Preheat the oven to 180°C. Place two 90cm-long pieces of foil on top of each other on the bench. Place beetroot in the centre, scatter with thyme and a pinch each of salt flakes and freshly ground black pepper, and drizzle with 1 tbs oil and the vinegar. Bring edges of foil together and fold up to enclose. Place on a baking tray and roast for 1 hour or until beetroot is tender. Stand, unwrapped, for 30 minutes to cool. Once cool enough to handle, peel and quarter beetroot and set aside
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2.For dressing, whisk garlic, allspice, white wine vinegar, pomegranate molasses and remaining oil in a bowl until well combined. Stir in cranberries and marjoram.
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3.Arrange watercress on a platter, scatter the beetroot over, top with goat’s cheese and pecans, then spoon dressing over.
Recipe Notes
Pomegranate molasses is available from Woolworths.
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