Goat's cheese and beetroot salad
| Serves: | 4-6 |
Ingredients
- to serve raw flaked almonds, toasted
- 60 g dried cranberries
- a small handful fresh basil leaves, roughly chopped
- 4 tbsp fresh mint, roughly chopped
- 30 g baby herb leaves
- 2 x 100 g Chevin goat's milk cheese with honey, sliced
- 230 g tenderstem broccoli, trimmed
- salt and freshly ground black pepper
- 2 tbsp pomegranate concentrate
- lemon juice
- 4 tbsp honey
- 3 sprigs thyme
- 5 tbsp olive oil
- 700 g beetroot, peeled, tops and root ends trimmed and cut into wedges
Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.
Cooking Instructions
- Preheat the oven to 200 °C.
- Spread the beetroot wedges on a baking sheet, drizzle with 2 tablespoons of the olive oil, sprinkle with the thyme and season.
- Roast in the oven for 45 minutes until tender.
- For the salad dressing, mix the remaining olive oil with the honey, lemon juice and pomegranate concentrate. Season and set aside.
- Steam or blanch the broccoli until just tender.
- Heat the grill to medium-high.
- Place the goat’s cheese on a baking sheet lined with foil, and grill for 2 minutes.
- Toss the roasted beetroot in half of the salad dressing.
- Toss the broccoli, herbs and dried cranberries in the remaining dressing.
- To serve, place the herb leaves on a platter, top with the beetroot and goat’s cheese, and sprinkle with the cranberries and almonds.
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