Gulf Islands Goat Cheese and Beet Salad
Roasted beets with island goat cheese, toasted walnuts and a honey vinaigrette.
- Prep
- 15 min
- Cook
- 55 min
- Total
- 70 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 320 kcal
Equipment
- •Roasting tin
- •Salad bowl
Nutrition
Per serving, approximate
- Calories
- 320 kcal
- fat
- 23 g
- carbs
- 20 g
- protein
- 10 g
- calories
- 320
Instructions
- 1
Wrap the beets in foil with a splash of water and roast at 190C for 50-55 minutes until tender.
- 2
Cool slightly, rub off the skins and cut into wedges.
- 3
Whisk the oil, vinegar, honey, mustard, salt and pepper.
- 4
Dress the warm beets and leave 10 minutes to absorb.
- 5
Arrange over the leaves.
- 6
Scatter the goat cheese and walnuts over and finish with the remaining dressing.
Chef's tips
Dressing the beets while warm is what carries the vinaigrette into them.
Ingredient substitutions
- walnuts → toasted hazelnuts or pumpkin seeds
Storage
Roasted beets keep 4 days refrigerated; assemble to serve.
Common mistakes to avoid
- •Adding the cheese while the beets are hot so it melts to slop
Serving suggestions
Cooked Gulf Islands Goat Cheese and Beet Salad?
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