Mixed red salad leaves are topped with roasted beetroot, crumbled goat's cheese and toasted pine nuts in this colourful festive dish.
Heat the oven to 180c, 350f gas, gas 4.
Pour 2 tbsp of olive oil in a roasting tray add the trimmed beetroots and toss well to coat in the oil, cook in the oven for approximately 30 minutes. The cooking time will vary according to the size of the beetroots so test that they are soft by inserting a knife.
Arrange the salad leaves on individual or one large serving plate, scatter the beetroot over the top, then crumble over the goats cheese and season.
In a small blender place the pine nuts, ½ the red basil, garlic and 200ml olive oil blend until smooth, drizzle over the top of the salad.
Scatter over the remaining red basil leaves, squeeze over the juice of a lemon and serve.
Nutritional analysis per serving (1 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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