Heirloom Tomato & Goat Cheese Rainbow Salad
with Roasted Beetroot & Walnuts- Milk
- Walnut
- May contain traces of allergens
- Almond
- Brazil nut
- Cashew
- Hazelnut
- Macadamia
- Milk
- Peanuts
- Pecan
- Pine nut
- Pistachio
- Sesame
- Soy
We've teamed up with Perfection Fresh, to bring you some superstar ingredients to level up your next meal. These sweet and juicy tomatoes carry the perfect sweetness ratio to level up any dish. When added to this beetroot and goat cheese salad, the Heirloom Tomatoes will have you savouring each and every bite.
Ingredients
2 packet
Balsamic Vinaigrette Dressing
2
Beetroot
2
Gourmet Leaf Mix
2
Heirloom Tomato
1 packet
Marinated Goat Cheese
(Contains: Milk;)
2
Red Radish
1 packet
Walnuts
(Contains: Walnut; May be present: Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Soy.)
Not included in your delivery
1 drizzle
olive oil
Utensils
Cooking Steps
- Preheat oven to 220°C/200°C fan-forced. Cut beetroot into wedges. Pick and finely chop rosemary.
- Place beetroot and rosemary on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat.
- Roast until tender, 30-35 minutes.
- Set aside to cool slightly.
TIP: If your oven tray is crowded, divide between two trays.
TIP: Beetroot stays firm when cooked. It's done when you can pierce it with a fork.
- While beetroot is cooling, thinly slice heirloom tomatoes lengthways.
- Thinly slice red radish.
- Roughly chop walnuts.
- In a large serving bowl, combine gourmet leaf mix, tomato, radish, roasted beetroot and balsamic vinaigrette dressing. Season.
TIP: Dress the salad when you're ready to serve to keep the leaves crisp!
- Crumble marinated goat cheese and walnuts over salad to serve. Enjoy!
