Name: Warm Goat Cheese and Beetroot Salad
Prep time: 0:0
Cook time: 0:0
Yield: 0
Cuisine: Vegetables, American
Ingredients: SALAD DRESSING:; 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; SALAD:; 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

Posted on

9 October 2012

by

ewfood

Ingredients

SALAD DRESSING:

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

SALAD:

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

1

Preheat the oven to 200 degrees C or 392 degrees F.
2

DRESSING
3

Blend all the ingredients together - leave out oil.
4

Pour the oil in little by little - stirring it continuously.
5

Keep aside.
6

SALAD
7

Coat all the baby beetroot with some olive oil.
8

Season with salt and pepper.
9

Arrange the baby beetroots in a roasting pan.
10

Allow the baby beetroots to roast in the preheated oven until they turn soft.
11

Then remove the skins and while still hot - pour over a little of the dressing on top.
12

Allow the dressing to cool down the baby beetroot a little.
13

Arrange the baby beetroot on a serving dish.
14

After that crumble all the goat cheese on top.
15

Scatter the dressing - little at a time.
16

Place the roasted nuts, spring onions and the rocket leaves on top - don't toss!
17

You can serve this right away - best eaten when the beetroot is slightly warm.