Roasted Beetroot Salad
with Dill & Goat Cheese
Enjoy a light and breezy dinner with this colourful mix of roasted beetroot, fresh dill and creamy goat cheese. The unique combination of delicious flavours will perk up your tastebuds and bring a brand-new main meal salad to the table.
1 unit
beetroot
1 unit
sweet potato
1 packet
walnuts
(ContainsTree Nuts)1 bunch
asparagus
1 bunch
dill
1 unit
apples
1 bag
spinach & rocket mix
1 packet
goat cheese
(ContainsMilk)1 tub
mustard cider dressing
(ContainsSulphites)Not included in your delivery
olive oil
Preheat the oven to 220°C/200°C fan-forced. Cut the beetroot (unpeeled) and sweet potato (unpeeled) into 1cm cubes. Place on an oven tray lined with baking paper. Drizzle with olive oil and season with salt and pepper. Toss to coat. Roast until tender, 25-30 minutes. Set aside to cool. TIP: Beetroot retains a lot of its firmness when cooked. It's cooked when you can pierce it with a fork.
While the veg are roasting, roughly chop the walnuts. Trim the woody ends of the asparagus (about 3cm) then slice into thirds. Pick the dill leaves. Thinly slice the apple and place in a bowl of water. TIP: This prevents the apple from discolouring.
Heat a medium frying pan over a medium-high heat. Add the walnuts and toast, stirring, until golden, 3-4 minutes. Transfer to a plate.
Once the roasted veggies are cooling, return the frying pan to medium-high heat. Add the asparagus and a dash of water and cook, tossing occasionally, until tender, 4-5 minutes.
Drain the apple. In a large bowl, add the apple, spinach & rocket mix, beetroot, sweet potato, asparagus, 1/2 the dill and 1/2 the goat cheese. Add the mustard cider dressing and toss to coat. Season to taste with salt and pepper.
Divide the roasted beetroot salad between bowls. Sprinkle with the walnuts and the remaining goat cheese. Garnish with the remaining dill.