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
2 tbsp extra virgin olive oil
for the dressing
1 tbsp balsamic vinegar
for the dressing
1 tbsp honey
for the dressing
Equipment
- 1 oven
- 1 foil
- 1 baking tray
- 1 skewer
- 1 frypan
- 1 jar
Instructions
- 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.
Notes
Tip
If buying beetroot in bunches, you may be able to use the leaves in the salad instead of, or as well as, rocket.
Variation
For a quicker version, you could use tinned baby beetroot.
