Tasty roasted salad combining the flavours of beetroot, goat's cheese and asparagus
Heat oven to 200 C
Place cut beetroot in a large square of Foil.
Drizzle over the Honey, Balsamic and Oil, loosely scrunch the foil closed, put on an oven tray and bake 30 mins. Open the top of the foil to expose beetroot and cook a further 15 mins.
Put the onions and Asparagus on a tray, brush or drizzle with Olive oil, sprinkle with the salt and bake alongside the beetroot for 30 mins.
Assemble the cooled roasted vegies in a bowl, crumble the goat'scheese over.
Sprinkle with the Thyme leaves and drizzle with the vinaigrette
Nutritional analysis per serving (6 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.
Powered by Edamam
Trending This Week