Beetroot and goat’s cheese salad

Serves:

Serves 4

Ingredients

• 2-3 beetroot
• 4 slices sourdough bread
• 1 tbsp olive oil
• 1 clove garlic, minced
• 2 tbsp parmesan, grated
• 100g rocket
• 100g soft goat's cheese

For the dressing:

• 2 tbsp extra virgin olive oil
• 1 tbsp balsamic vinegar
• 1 tbsp honey

Method

Preheat oven to 180°C (160°C fan-forced). Remove leaves and stems from beetroot and wrap each bulb in foil. Place on a tray and bake for 40-50 minutes until tender. Check by piercing with a skewer. Once cool enough to handle, rub off skin and slice into wedges.

Remove crusts from bread and tear into bite-size pieces. Heat oil in a frypan and cook bread for 4-5 minutes, tossing often, until golden and crispy. Lower heat and add garlic. Cook for a further minute. Remove from heat and sprinkle with parmesan. Set aside.

For dressing, combine ingredients in a jar and shake well.

Toss rocket and beetroot with the dressing and place on serving platter. Crumble goats cheese over the top, add croutons and serve.

More salad recipes

• Find more easy quick dinner ideas
• Summer steak with tomato salad
• Chickpea salad
• Pumpkin, feta and chickpea salad
• Chicken and mango salad
• Greek salad
• Warm chicken salad
• Asian salmon salad
• BBQ chicken salad
• Creamy potato salad
• Baby Caprese salad
• Lamb, pumpkin and chickpea salad
• Chicken and cranberry waldorf salad
• Pasta salad

Serving Suggestions

Note

• For a quicker version, you could use tinned baby beetroot.
• If buying beetroot in bunches, you may be able to use the leaves in the salad instead of, or as well as, rocket.
• Recipe by Greer Worsley, who blogs at Typically Red.