[Silly Szn Salad] Colourful Roasted Beetroot & Goat Cheese Salad
with Balsamic Dressing & Walnuts
Allergens:
Walnut
•Milk
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Preparation Time45 minutes
Cooking Time15 minutes
DifficultyEasy
Ingredients
Serving amount
2
Beetroot
2
Tomato
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.)
2
Gourmet Leaf Mix
2 packet
Balsamic Vinaigrette Dressing
1 packet
Marinated Goat Cheese
(Contains: Milk;)
Not included in your delivery
1 drizzle
olive oil
Utensils
•Baking Sheet with Baking Paper
Cooking Steps
1
- Preheat oven to 220°C/200°C fan-forced. Cut beetroot into wedges.
- Place beetroot 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.
2
- While beetroot is cooling, thinly slice heirloom tomatoes lengthways.
- Thinly slice red radish.
- Roughly chop walnuts.
3
- 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!
4
- Crumble marinated goat cheese and walnuts over salad to serve. Enjoy!
