Roasted beetroot salad with goat cheese and walnuts Ⓥ
Serves 2. A tasty autumn salad with roasted beets, soft goat cheese and crunchy walnuts. This combination of earthy and creamy flavours is perfectly rounded off with a fresh dressing. Serve with a refreshing tonic mixed with the spicy aftertaste of the alcohol-free gin Rebels 0.0% Botanical Dry .
Ingredients
- 2 medium red beets
- 50g soft goat cheese
- 25g walnuts, coarsely chopped
- Handful of arugula
- 1/2 tablespoon honey
- 1 tablespoon olive oil
- 1/2 tablespoon balsamic vinegar
Preparation method
- Preheat oven to 200°C. Wash beets and wrap individually in aluminum foil. Place on a baking sheet and roast for 45-60 minutes, or until tender. Let cool, peel, and cut into thin slices or wedges.
- Toast the walnuts in a dry skillet over medium heat for about 3-5 minutes, until lightly browned. Set aside to cool.
- Combine the olive oil, balsamic vinegar, honey, salt and pepper in a small bowl. Whisk until well combined.
- Place a bed of arugula on two plates. Divide the roasted beet slices over it. Crumble the goat cheese on top of the beets and sprinkle the roasted walnuts over it.
- Sprinkle the salad with the dressing and serve immediately.
