Beetroot Salad With Goats Cheese
| Serves: | 4-6 |
| Cooking Time: | 60 minutes |
| Prep Time: | 90 minutes |
Ingredients
- 1 kg raw beetroot, peeled
- 4 Tbsp pine nuts
- 50 g goats cheese, crumbled
- olive oil, to drizzle
- cup balsamic vinegar
- balsamic reduction
- salt and pepper
- flavourburst rocket microgreens, to garnish
Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.
Cooking Instructions
Heat oven to 190°C.
Cut the peeled beetroot into thin slices.
Place on a baking tray lined with foil, sprinkle with saltand pepper, and drizzle with balsamic vinegar and olive oil. Bake for approximately one hour.
Remove from the oven and allow to cool (the beetroot must be cold before you add the rest of the ingredients)
Heat 10ml of olive oil in a frying pan and gently fry the pine nuts until golden.
Place the beetroot on a serving platter, and top with the crumbled goats cheese and roasted pine nuts.
Drizzle with a little olive oil and balsamic reduction, top with the Flavourburst Rocket Microgreens, and serve.
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