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Roasted Beetroot, Goats Cheese & Walnut Salad
If I am serving this at home, I assemble the salad in layers so it doesn't turn uniformly pink. If I am transporting it, I have been known to toss the rocket with the beetroot, adding the goats cheese and walnuts when I have arrived at the destination.
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Ingredients
To roast the beetroot
- 1 kg medium beetroot washed but not peeled
- 2 cloves garlic crushed
- A few sprigs of thyme
- Red wine vinegar
- Olive oil salt & pepper
- 1/4 cup water
- 3 Tablespoons walnut oil
- 1 Tablespoon red wine vinegar
- Salt & pepper
- 1 kg Roasted beetroot
- 150 g rocket leaves
- 150 g goats cheese
- 1/3 cup roasted walnuts chopped
Instructions
To roast the beetroot
- Pre-heat the oven to 180C
- Place the beetroot, garlic cloves and thyme into a baking dish.
- Add a splash of red wine vinegar to the tray and drizzle olive oil over the beetroot.
- Season with salt and pepper.
- Pour the water into the bottom of the baking dish.
- Cover the baking dish with alfoil, ensuring that it is well sealed, and place in the pre-heated oven for 45 minutes.
- The beetroot are ready when a metal skewer slides easily through the centre.
- Remove from the oven and allow to cool slightly.
- Slide your fingers, applying slight pressure, over the beetroot to remove the skins. They should slip off easily.
- Proceed with the salad whilst the beetroot is still warm.
- Whisk together the walnut oil and red wine vinegar in a large bowl.
- Season with salt and pepper.
- Cut the still-warm roasted beetroot into 2cm cubes and drop into the dressing. Mix thoroughly to ensure the beetroot is completely coated in the dressing and allow to cool completely.
- Arrange the rocket on a serving platter, then spoon the beetroot into the centre of the rocket leaves.
- Crumble the goats cheese over the top of the beetroot.
- Scatter the walnuts over the goats cheese.
- Serve.
Recipe Notes
Beetroot become impossible to peel if they are allowed to cool completely. Peel them as soon as they are cool enough to handle. Trust me on this one.
I suggest you taste the beetroot before you toss it with the dressing, as some varieties are quite sweet. If your beetroot is very sweet, then add more vinegar to the dressing to balance out the flavours. The vinegar should be evident in the dressing before you add the beetroot.
Olive oil can be readily substituted for the walnut oil. Don't buy walnut oil specifically for this recipe. It is just as good without it.
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