Roast Beetroot, Rocket & Goat's Cheese Salad
1 hr 10 min · serves 4
Crops from your garden in this recipe: 🟣 Beetroot🥗 Rocket
Ingredients
- 500 g Beetroot, scrubbed (grown in the garden)
- 80 g Rocket leaves (grown in the garden)
- 100 g Soft goat's cheese
- 40 g Walnuts, toasted
- 3 tbsp Olive oil
- 1 tbsp Balsamic or cider vinegar
- 1 tsp Honey
Green items are crops you can grow yourself.
Method
- Heat the oven to 200C (180C fan). Wrap the beetroot loosely in foil with a splash of water and roast for 45–60 minutes until a knife slides in easily.
- Leave to cool slightly, then rub off the skins with kitchen paper (wear gloves if you dislike pink fingers) and cut into wedges.
- Whisk the olive oil, vinegar, honey and a pinch of salt for the dressing.
- Toss the warm beetroot in half the dressing.
- Arrange the rocket on a platter, top with the beetroot, crumbled goat's cheese and walnuts, and drizzle with the rest of the dressing.