Posted on
9 October 2012
by
ewfood
Warm Goat Cheese and Beetroot Salad

Ingredients
<em><strong>SALAD DRESSING:</strong></em>
1/2 cup olive oil
2 lemons - juice
2 oranges - juice
1 sweet orange - thick slice
1/4 cup grape vinegar
1 tsp Dijon mustard
Soft brown sugar to taste
<em><strong>SALAD:</strong></em>
A whole bunch of spring onions and rocket leaves - chopped
18 baby beetroots - de-stemmed and washed
3/4 - 1 cup goat cheese
1/4 cup walnuts
1/4 cup pecans
2 tbsp olive oil
1 tsp sugar
Salt and pepper to taste
Preparation
-
Preheat the oven to 200 degrees C or 392 degrees F.
-
<em><strong>DRESSING</strong></em>
-
Blend all the ingredients together - leave out oil.
-
Pour the oil in little by little - stirring it continuously.
-
Keep aside.
-
<em><strong>SALAD
-
</strong></em>Coat all the baby beetroot with some olive oil.
-
Season with salt and pepper.
-
Arrange the baby beetroots in a roasting pan.
-
Allow the baby beetroots to roast in the preheated oven until they turn soft.
-
Then remove the skins and while still hot - pour over a little of the dressing on top.
-
Allow the dressing to cool down the baby beetroot a little.
-
Arrange the baby beetroot on a serving dish.
-
After that crumble all the goat cheese on top.
-
Scatter the dressing - little at a time.
-
Place the roasted nuts, spring onions and the rocket leaves on top - don't toss!
-
You can serve this right away - best eaten when the beetroot is slightly warm.
Cooks Note