https://www.lifestylefood.com.au/recipes/11261/salad-of-roasted-beetroot-crostini-of-ashed-goats-cheese
LifestyleFOOD.com.au
This earthy, sweet and salty salad of roasted beetroot, crostini of ashed goat’s cheese makes a perfectly simple and delicious light lunch.
1.
Pre-heat the oven the 160’C
2.
Drizzle your beetroot with a little olive oil, salt and pepper, then wrap them up in baking paper along with 1 sprig of rosemary. Wrap the baking paper parcel in aluminum foil, place on a baking tray and roast for 30 to 40 minutes, until soft
3.
Allow the beetroots to cool slightly before peeling them – the skin should just come off when you rub them, and you might want to wear gloves
4.
To make the dressing: whisk together the vinegar, olive oil, maple syrup, Dijon mustard in a small bowl, then season with salt and pepper and add 1 sprig of finely chopped rosemary
5.
Cut your baby beetroots in half, or large beetroots in to wedges
6.
In a bowl, combine the mixed salad leaves, fennel, walnuts and dressing, then arrange on 2 plates
7.
Spread the croutons generously with the goat’s cheese and arrange 3 on each plate, along with the salad
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